Brazilian recipe
Garlic-Crusted Picanha (Picanha no alho)
Succulent beef picanha featuring a savory garlic crust, a classic method for a top-tier grilling experience.
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Ingredients
1 piece of picanha (approximately 1.2 kg)
Coarse salt, to taste
Minced garlic, to taste
Coarse salt, to taste
Minced garlic, to taste
Where to find ingredients
You can source quality picanha (often labeled as sirloin cap or rump cover) from local butchers. Coarse sea salt and fresh garlic are readily available at general grocery stores. If picanha is unavailable, a high-quality sirloin or tri-tip can serve as a substitute.
Preparation method
- Coat the entire piece of picanha thoroughly with the coarse salt.
- Allow the meat to rest and cure in the salt for 30 to 40 minutes.
- Score the surface of the meat with shallow, crosswise incisions, being careful not to cut too deeply into the flesh.
- Gently pat the meat to remove any excess loose salt.
- Rub the minced garlic all over the surface of the beef.
- Prepare your charcoal grill with medium-hot embers.
- Place the picanha on the grate about 60 cm away from the heat source, ensuring the fat cap is facing upward.
- Grill until you reach your desired level of doneness, taking care not to overcook the meat to preserve its inherent juiciness.
Observations
Picanha no alho is a hallmark of authentic Brazilian barbecuing, revered for its remarkable juiciness and punchy garlic profile. This method focuses on the whole cut, seasoned generously with coarse sea salt and freshly minced garlic, ensuring every slice remains tender and aromatic. It is an approachable yet impressive choice for any cook looking to elevate their grill game without unnecessary complexity.
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