Brazilian recipe
Easy Homemade Garlic Picanha
A succulent and flavorful classic, this garlic-crusted picanha brings the authentic essence of a traditional barbecue to your table with minimal effort.
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Ingredients
1 piece of 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
Picanha is a specific cut from the rump cap; you can request it from a butcher at local fresh meat markets, specifically asking for the 'rump cap' with the fat layer intact. Coarse salt is readily available in the baking or spice aisles of any local grocery store.
Preparation method
- Cover the entire piece of picanha thoroughly with coarse salt.
- Allow the salt to penetrate the meat for 30 to 40 minutes.
- Make shallow cross-hatch cuts across the fat cap without piercing the meat deep enough to reach the lean muscle.
- Lightly pat the steak to remove any excess loose salt.
- Generously coat the entire piece of beef with the crushed garlic.
- Prepare your charcoal grill to maintain a medium-heat bed of coals.
- Place the picanha on the grill grate about 60 cm above the fire, ensuring the fat layer is facing upward.
- Grill until your desired level of doneness is reached, being careful not to overcook, in order to preserve the natural succulence of the meat.
Observations
Garlic-crusted picanha is a staple of Brazilian barbecue culture, celebrated for its tender texture and robust, savory profile. By using a whole picanha cut and seasoning it generously with coarse salt and crushed garlic, you achieve a beautifully aromatic and melt-in-the-mouth result. It is a straightforward yet impressive choice for those looking to serve an exceptional centerpiece that delivers maximum flavor without unnecessary complexity.
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