Brazilian recipe
Garlic-Roasted Picanha (Picanha no alho)
Juicy picanha with crisp garlic and simple seasoning, made for the grill. A straightforward, crowd-pleasing main dish with big flavour.
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Ingredients
1 piece 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
Look for picanha at the butcher’s counter or the meat section of a supermarket; use coarse salt and garlic from the pantry or produce aisle. If picanha is unavailable, a butcher can help with a similar top sirloin cap cut as a substitute, but picanha is ideal.
Preparation method
- Cover the whole picanha completely with coarse salt
- Let the salt rest for 30 to 40 minutes
- Make shallow crosswise cuts in the meat without cutting through
- Remove the excess salt from the picanha with light taps
- Cover the entire piece with the crushed garlic
- Prepare the grill with medium embers
- Place the picanha on the grate about 60 cm from the fire, with the fat side facing up
- Roast until it reaches the desired doneness, avoiding overcooking so it stays juicy
Observations
Picanha no alho is a barbecue staple known for its juicy texture and bold flavour. This version uses a whole picanha seasoned generously with coarse salt and garlic, turning out tender, aromatic beef with plenty of character. It is a practical main dish for anyone wanting to impress without complications.
The key is to keep the cut whole, season it well, and let the heat do the work so the meat stays succulent. Served straight from the grill, it delivers the kind of bold, satisfying result that suits a special barbecue spread.
The key is to keep the cut whole, season it well, and let the heat do the work so the meat stays succulent. Served straight from the grill, it delivers the kind of bold, satisfying result that suits a special barbecue spread.
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