Brazilian recipe
Bacon-Stuffed Picanha: A Mouthwatering Barbecue Classic
This stuffed picanha recipe is a showstopper for any barbecue. Using a roughly 1.3kg cut, it delivers a juicy, unforgettable flavour that will surely impress your guests.
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Ingredients
1 Picanha cut (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse sea salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse sea salt
Where to find ingredients
You can find the picanha cut at most butcher shops or the meat section of your local supermarket. Look for good marbling on the meat for best flavour. Streaky bacon is widely available in supermarkets. Fresh oranges and butter are also standard supermarket items. Coarse sea salt can be found in the spice aisle or baking section of most grocery stores.
Preparation method
- Using a sharp knife, carefully make a slit down the centre of the picanha to create a pocket, ensuring not to cut through the sides
- Pour the orange juice all over the meat, making sure the liquid also gets inside the pocket
- Let the meat marinate for 4 hours to fully absorb the flavour
- Fill the pocket inside the picanha with the bacon slices and seal the opening
- Spread the butter evenly over the entire surface of the meat
- Coat the meat with the coarse sea salt, pressing gently to help it stick to the butter
- Place the picanha on the grill, about 40cm above strong embers, with the fat side down for 20 minutes
- Turn the cut over, fat side facing up
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer the picanha to a platter, cover it 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 perfect doneness
- Slice thinly, like roast beef, and serve immediately
Observations
This method elevates picanha into a gourmet dish. The secret lies in a citrus marinade that tenderises the meat and a resting technique, ensuring a succulent outcome worthy of a top-tier steakhouse.
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