Brazilian recipe
Garlic Picanha (Picanha no alho)
Juicy picanha with crisp garlic and bold barbecue flavour, made with a classic Brazilian method. Simple to prepare and perfect for grilling.
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Ingredients
1 picanha, whole piece (about 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
Look for picanha at the butcher’s counter or meat section, and buy coarse salt and garlic from the seasonings aisle or fresh produce section. If picanha is not available, a butcher can advise on the closest substitute cut.
Preparation method
- Cover the picanha piece completely with coarse salt
- Let the salt marinate for 30 to 40 minutes
- Make shallow crosswise cuts in the meat, without cutting through
- Remove the excess salt from the picanha by tapping it lightly
- Cover the whole piece with the crushed garlic
- Prepare the barbecue with medium embers
- Place the picanha on the grill about 60 cm from the fire, with the fat side facing up
- Roast until it reaches the desired doneness, avoiding overcooking to keep it juicy
Observations
Picanha no alho is a classic on Brazilian barbecues, prized for its juiciness and bold flavour. This recipe uses a whole picanha cut, generously seasoned with coarse salt and garlic, for meat that turns out tender and fragrant. It is a practical option for anyone who wants to serve an impressive main dish without any fuss.
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