Brazilian recipe
Easy Garlic Picanha Roast
A succulent, traditional Brazilian picanha recipe featuring a crispy garlic crust. A simple yet impressive highlight for any barbecue.
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Ingredients
1 whole picanha cut (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 can be sourced from high-end butcher shops or specialized meat sections in large urban supermarkets. Coarse salt (often found as rock salt or sea salt) and fresh garlic are available in any produce or dry goods aisle.
Preparation method
- Coat the entire picanha cut thoroughly with the coarse salt.
- Allow the meat to marinate with the salt for 30 to 40 minutes.
- Score the fat cap with shallow, crosswise incisions, taking care not to cut into the meat.
- Gently tap the meat to remove any excess salt.
- Rub the entire cut generously with the crushed garlic.
- Prepare your charcoal grill for medium-heat cooking.
- Place the picanha on the grill grate, approximately 60 cm away from the heat source, with the fat layer facing upward.
- Grill until the desired doneness is reached, ensuring not to overcook the meat to preserve its signature juiciness.
Observations
Picanha with garlic is a hallmark of Brazilian grilling, celebrated for its tender texture and bold, savory profile. This preparation uses a whole picanha cut, seasoned generously with coarse salt and fragrant garlic to create a mouthwatering crust while maintaining a juicy interior. It is an approachable yet refined way to serve an exceptional main dish that elevates any outdoor feast with minimal fuss.
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