Brazilian recipe
Simple Garlic Picanha (Picanha no alho)
A tender and juicy picanha steak finished with crispy garlic, a classic preparation technique for this iconic cut.
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Ingredients
1 picanha cut (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
You can find whole picanha cuts at local butcher shops or high-end supermarket meat counters. Coarse salt is typically available in the spice or international food aisles. If fresh picanha is unavailable, a well-marbled rump cover can serve as a substitute.
Preparation method
- Completely coat the entire picanha piece with coarse salt.
- Allow the meat to marinate with the salt for 30 to 40 minutes.
- Make shallow crosswise incisions across the fat layer, being careful not to cut into the meat.
- Shake off the excess salt from the picanha with a few light taps.
- Evenly coat the entire piece with the crushed garlic.
- Prepare the grill with medium-heat coals.
- Place the picanha on the grill grate approximately 60 cm away from the heat source, with the fat cap facing upward.
- Roast until the desired doneness is reached, ensuring you do not overcook the meat to maintain its natural juiciness.
Observations
Picanha with garlic is a staple at traditional meat-focused gatherings, celebrated for its remarkable tenderness and rich flavor profile. This method involves preparing the entire picanha cut, seasoning it liberally with coarse salt and garlic to create a savory crust that complements the natural juices of the beef. It is an approachable yet impressive way to serve a premium cut of meat, ensuring a sophisticated result without any unnecessary complexity.
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