Brazilian recipe
Garlic Crusted Picanha (Picanha no alho)
A succulent picanha roast featuring a fragrant garlic crust, a staple of traditional charcoal grilling.
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Ingredients
1 whole picanha cut (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
Find fresh beef picanha at local butcher shops or specialized meat counters in high-end supermarkets. If specific Brazilian cuts are unavailable, you may substitute with rump cap, keeping the fat cap intact as an essential substitute for the classic texture.
Preparation method
- Cover the entire picanha cut thoroughly with coarse salt.
- Allow the meat to marinate in the salt for 30 to 40 minutes.
- Make shallow crosswise incisions on the meat surface without cutting through to the bottom.
- Remove excess salt from the picanha by gently patting the meat.
- Coat the entire surface of the meat with the crushed garlic.
- Prepare the grill with a medium heat source.
- Place the picanha on the grill grate approximately 60 cm away from the heat, with the fat cap facing upward.
- Grill until reaching your preferred level of doneness, avoiding overcooking to preserve the meat's natural juices.
Observations
Garlic picanha is a quintessential dish for Brazilian barbecues, celebrated for its incredible juiciness and bold, savory profile. This recipe focuses on a whole cut of picanha, seasoned generously with coarse salt and garlic to create a tender, aromatic roast. It serves as an excellent, straightforward choice for anyone looking to serve an impressive main course without complicated techniques.
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