Brazilian recipe
Easy Homemade Picanha no Alho
A succulent, flavour-packed Picanha with a crispy garlic crust. This traditional Brazilian-style steak is the perfect showstopper for your next braai or outdoor grill session.
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Ingredients
1 whole Picanha cut (approx. 1.2 kg)
Coarse sea salt to taste
Freshly crushed garlic to taste
Coarse sea salt to taste
Freshly crushed garlic to taste
Where to find ingredients
To find a proper Picanha in Sierra Leone, head to a well-stocked butcher or a high-end supermarket meat counter; look for the 'rump cap' or 'sirloin cap' with a thick layer of fat left on. If you can't find it pre-cut, specifically ask your local butcher to save the rump cap for you. For the coarse salt, any local market selling bulk sea salt will do—avoid fine table salt as it will make the meat too salty. Use fresh garlic bulbs from the local produce market rather than pre-minced jars for the best flavour.
Preparation method
- Generously coat the entire Picanha piece with the coarse sea salt
- Allow the salt to dry-brine the meat for 30 to 40 minutes
- Score the fat cap in a crosshatch pattern, taking care not to cut into the meat itself
- Lightly pat the meat to brush off any excess loose salt
- Rub the entire piece of meat thoroughly with the crushed garlic
- Get your braai coals ready to a medium heat
- Place the Picanha on the grid about 60 cm above the coals, with the fat side facing up
- Grill until it reaches your preferred doneness, being careful not to overcook so it stays nice and juicy
Observations
Picanha no alho is a true staple at any proper Brazilian barbecue, loved for being incredibly juicy with a bold, savoury profile. This method uses the whole Picanha cap, seasoned generously with coarse sea salt and plenty of crushed garlic to create a delicious, aromatic crust. It’s a straightforward and impressive way to serve a premium cut of beef without any unnecessary fuss.
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