Brazilian recipe
Bacon-Stuffed Picanha (Picanha recheada com bacon)
This bacon-stuffed picanha is an irresistible highlight for any barbecue gathering. Using a 1.3kg cut, this recipe delivers a bold, succulent flavor that is sure to impress your guests.
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Ingredients
1 picanha cut (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 source quality beef cuts at local butcher shops (meat markets) or the meat counter of supermarkets. Ensure you select a fresh piece of picanha with a uniform fat cap. Use high-quality smoked bacon and coarse sea salt for the best crust. If you cannot find picanha, rump cap is the ideal substitute.
Preparation method
- Use a thin-pointed knife to create a central pocket in the picanha, being careful not to pierce the sides.
- Drizzle the entire piece of meat with orange juice, ensuring some liquid enters the cavity.
- Let the meat marinate for 4 hours to fully absorb the flavors.
- Stuff the pocket with the bacon slices and close the opening securely.
- Spread the butter evenly over the entire surface of the meat.
- Cover the meat with coarse salt, pressing down lightly to ensure it sticks to the layer of butter.
- Place the picanha on the grill at 40cm from a strong heat source, keeping the fat cap facing down for 20 minutes.
- Flip the piece so that the fat layer is facing upward.
- Once you notice the meat has puffed slightly, remove it from the heat.
- Transfer to a tray, 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 perfect doneness.
- Slice into thin strips, similar to roast beef, and serve immediately.
Observations
This preparation elevates picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderizes the beef and the essential resting technique, which ensures a succulent result worthy of a high-end steakhouse.
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