Brazilian recipe
Bacon-Stuffed Picanha: A Juicy Barbecue Feast
Take your grill game to the next level with this succulent bacon-stuffed picanha. A classic Brazilian cut, elevated with a zesty marinade and savory bacon filling for the ultimate crowd-pleasing barbecue.
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Ingredients
1 whole picanha steak (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
Picanha is a specific cut; visit your local butcher (often found in markets or specialized stalls) and ask specifically for 'picanha' or the 'rump cap'. If the butcher is unfamiliar, ask for the top sirloin cap with the thick fat layer intact. Coarse salt is readily available in the spice aisles of supermarkets like Shoprite or Spar. For the bacon, any standard supermarket-grade back or streaky bacon works perfectly.
Preparation method
- Use a sharp, thin-bladed knife to carefully create a pocket in the center of the picanha, being mindful not to pierce the sides
- Drizzle the beef all over with the orange juice, making sure it seeps well into the internal pocket
- Allow the meat to marinate for 4 hours so it fully absorbs the citrus notes
- Stuff the bacon slices deep into the center pocket and secure the opening if necessary
- Rub the butter evenly across the entire exterior of the picanha
- Coat the meat thoroughly with coarse salt, pressing down firmly so it sticks to the butter layer
- Place the picanha on a hot grill rack, about 40cm above high-heat coals, keeping the fat cap facing down for 20 minutes
- Flip the piece over so the fat cap is now facing upwards
- Once the meat puffs up slightly, indicating it is reaching the right temperature, remove it from the heat
- Transfer the roast to a clean tray, cover with a clean kitchen towel, and let it rest for 10 minutes
- Return the beef to the grill with the fat side up for an additional 5 minutes to reach the perfect medium-rare doneness
- Slice into thin strips, much like a roast beef, and serve immediately
Observations
This recipe turns the legendary picanha into a truly sophisticated dish. The secret lies in the citrus marinade that tenderizes the beef, combined with a crucial resting phase that locks in all the juices for that authentic, premium barbecue house finish.
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