Brazilian recipe
Picanha Stuffed with Bacon: A Brazilian BBQ Classic
Stuffed picanha with bacon is an irresistible Brazilian barbecue staple. Using a cut of about 1.3kg, this recipe delivers a juicy, bold flavor that's sure to impress your guests.
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Ingredients
1 picanha cut (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, a prized cut of beef in Brazil, can often be found at specialty butcher shops or larger supermarkets with a good meat selection. Look for cuts with a thick cap of fat. If 'picanha' isn't labeled, ask your butcher for the top sirloin cap. Orange juice is readily available in any grocery store. Unsalted butter and sliced bacon are standard items in most supermarkets. Coarse salt (like kosher salt) is also a common find in the seasoning aisle.
Preparation method
- Using a thin-tipped knife, create a central slit in the picanha, being careful not to pierce the sides, forming a pocket
- Drizzle the entire cut with orange juice, ensuring the liquid also goes into the cavity
- Let the meat marinate for 4 hours to fully absorb the flavor
- Fill the inside of the pocket with the bacon slices and close the opening
- Spread the butter all over the surface of the cut
- Cover the meat with coarse salt, pressing lightly so it adheres well to the butter layer
- Place the picanha on the grill about 40 cm from a strong heat source, with the fat side down for 20 minutes
- Flip the cut, leaving the fat side facing upwards
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer to a platter, cover with a clean kitchen towel, and let it rest for 10 minutes
- Return the meat to the grill, fat side up, for another 5 minutes to reach the ideal doneness
- Slice into thin strips, like roast beef, and serve immediately
Observations
This preparation elevates picanha into a sophisticated dish. The secret lies in the citrusy marinade that tenderizes the meat and the resting technique, which ensures a succulent result worthy of a high-end steakhouse.
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