Brazilian recipe
Garlic Crusted Picanha (Picanha no alho)
A succulent picanha cut enhanced with crispy garlic, a classic preparation for grilling that delivers intense flavor and tenderness.
0.0 / 5 by 0 Reviews
Ingredients
1 piece of picanha (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
Picanha can be sourced from local butcher shops or specialty meat retailers. If unavailable, rump cover or sirloin cap are the best substitutes for this cut. Garlic and coarse salt are readily available in any local supermarket or grocery store.
Preparation method
- Coat the entire picanha piece thoroughly with coarse salt
- Allow the salt to marinate the meat for 30 to 40 minutes
- Make shallow crosswise incisions on the fat cap without cutting into the meat
- Remove excess salt from the picanha by tapping it lightly
- Cover the entire piece with the crushed garlic
- Prepare the grill with a medium-heat bed of coals
- Place the picanha on the grate about 60 cm away from the heat, with the fat cap facing upward
- Grill until reaching the desired level of doneness, avoiding overcooking to preserve the meat's juiciness
Observations
Garlic-crusted picanha is a staple of Brazilian grilling culture, celebrated for its incredible juiciness and bold aromatic profile. This recipe features a whole picanha cut, seasoned generously with coarse salt and crushed garlic, which creates a perfect savory crust while keeping the interior remarkably tender. It serves as an excellent centerpiece for any barbecue, offering a sophisticated yet straightforward approach to preparing this prized cut of beef.
Ratings and comments