Brazilian recipe
Garlic Picanha for the Grill (Picanha no alho)
Juicy picanha with crisp garlic and bold barbecue flavour, made with a simple Brazilian-style method that is perfect for grilling.
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Ingredients
1 piece picanha (about 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
Find picanha at butchers or the meat counter of the supermarket; use coarse salt from the seasoning aisle and garlic from the produce section. If needed, substitute another top sirloin cap cut, but the original cut is ideal.
Preparation method
- Completely cover the picanha with coarse salt
- Let the salt rest for 30 to 40 minutes
- Make shallow crosswise cuts in the meat, without cutting all the way through
- Remove any excess salt from the picanha with gentle taps
- Cover the whole piece with the crushed garlic
- Prepare the grill with medium embers
- Place the picanha on the grill about 60 cm from the fire, with the fat side facing up
- Roast until it reaches the doneness you want, avoiding overcooking so it stays juicy
Observations
Garlic picanha is a classic of Brazilian barbecue, known for its juiciness and bold flavour. This recipe uses a whole picanha cap, generously seasoned with coarse salt and garlic, for tender beef with a fragrant finish. It is a practical choice for anyone wanting to serve an impressive main dish without any fuss.
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