Brazilian recipe
Picanha Stuffed with Bacon: A Brazilian Barbecue Classic
Picanha stuffed with bacon is an irresistible classic from Brazilian barbecues. Using a piece of about 1.3kg, this recipe guarantees a juicy and bold flavour that will surely impress your guests.
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Ingredients
1 picanha steak (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Where to find ingredients
You can find picanha, often labelled as top sirloin cap, at most reputable butcher shops and larger supermarkets in Kenya. Look for a piece with a good layer of fat. Fresh oranges are readily available at local markets and supermarkets. Unsalted butter and sliced bacon are standard items in any Kenyan supermarket. Coarse salt can be found in the spices aisle of most supermarkets or at local markets.
Preparation method
- Using a thin-tipped knife, carefully create a slit in the centre of the picanha to form a pocket, being careful not to cut through the sides
- Drizzle the entire steak with orange juice, ensuring the liquid gets into the pocket as well
- Let the meat marinate for 4 hours to absorb the flavour well
- Fill the pocket with the bacon slices and close the opening
- Spread the butter all over the surface of the steak
- Coat the meat with the coarse salt, pressing lightly so it sticks well to the butter layer
- Place the picanha on the grill about 40 cm away from strong embers, with the fat side down for 20 minutes
- Turn the steak over, leaving the fat side facing up
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer to a platter, cover with a clean kitchen towel, and let it rest for 10 minutes
- Return the meat to the grill, fat side up, for another 5 minutes to reach the desired doneness
- Slice into thin strips, like roast beef, and serve immediately
Observations
This preparation transforms picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderizes the meat and the resting technique, which ensures a juicy result worthy of a high-quality steakhouse.
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