Brazilian recipe
Bacon-Stuffed Picanha
This bacon-stuffed picanha is an irresistible highlight for any barbecue gathering. Using a 1.3kg cut, this recipe ensures a bold, juicy flavor profile that is bound 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
Find the picanha cut at local butcher shops or specialty meat counters. Other ingredients can be sourced at general supermarkets in the meat, produce, and baking aisles. Coarse salt is typically available in the seasonings section.
Preparation method
- Use a thin-pointed knife to create a central pocket in the picanha, taking care not to pierce the sides to ensure a perfect pouch.
- Drizzle the entire piece of meat with the orange juice, making sure the liquid penetrates the cavity.
- Allow the beef to marinate for 4 hours to fully absorb the flavors.
- Stuff the pocket with the bacon slices and close the opening securely.
- Rub the butter over the entire surface of the meat.
- Coat the meat with coarse salt, pressing it gently so it adheres well to the butter layer.
- Place the picanha on the grill 40 cm above a strong fire, keeping the fat cap facing down for 20 minutes.
- Turn the cut so that the fat cap is facing upwards.
- Once you notice the meat has puffed up slightly, remove it from the heat.
- Transfer it to a tray, cover with a clean kitchen towel, and let it rest for 10 minutes.
- Return the meat to the grill with the fat cap facing up for an additional 5 minutes to reach the ideal level of doneness.
- Slice into thin strips, similar to roast beef, and serve immediately.
Observations
This preparation elevates the picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderizes the beef, paired with a resting technique that guarantees a succulent, restaurant-quality result.
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