Brazilian recipe
Bacon-Stuffed Picanha: A Brazilian BBQ Classic
This Picanha stuffed with bacon is an irresistible classic from Brazilian barbecues. Using a piece of about 1.3kg, this recipe guarantees a juicy and bold flavor that will surely impress your guests.
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Ingredients
1 Picanha cut (approx. 1.3kg / 2.8 lbs)
Juice of 1 large orange
1 tablespoon unsalted butter
150g (about 5 oz) sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g (about 5 oz) sliced bacon
1 cup coarse salt
Where to find ingredients
Picanha is a prime cut of beef popular in Brazil, known for its thick cap of fat. Look for it at specialty butcher shops or larger supermarkets with a good meat selection. It's often labeled as 'top sirloin cap' or 'rump cap' in the US and Canada. If unavailable, a well-marbled top sirloin or a prime rib roast can be used as a substitute, though the flavor profile will differ.
Coarse salt is readily available in most grocery stores; look for kosher salt or sea salt flakes. Unsalted butter can be found in the dairy section. Bacon is a common item in most supermarkets. Fresh oranges are available year-round.
Coarse salt is readily available in most grocery stores; look for kosher salt or sea salt flakes. Unsalted butter can be found in the dairy section. Bacon is a common item in most supermarkets. Fresh oranges are available year-round.
Preparation method
- Using a thin-tipped knife, carefully create a pocket in the center of the Picanha, being careful not to pierce the sides
- Pour the orange juice all over the meat, making sure some liquid gets inside the pocket as well
- Let the meat marinate for 4 hours to absorb the flavor well
- Fill the inside pocket with the bacon slices and close the opening
- Spread the butter all over the surface of the Picanha
- Cover the meat with the coarse salt, pressing lightly so it sticks well to the butter layer
- Place the Picanha on the grill, about 16 inches (40 cm) from a strong ember bed, with the fat side down for 20 minutes
- Flip the cut, leaving the fat side facing up
- When you notice the meat puff 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 citrus marinade that tenderizes the meat and the resting technique, which ensures a juicy result worthy of a high-quality steakhouse.
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