Brazilian recipe
Easy Garlic Picanha
A succulent, melt-in-your-mouth picanha seasoned with garlicky goodness—a true Brazilian barbecue staple that is simple to master.
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Ingredients
1 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
In Vanuatu, look for 'rump cap' or 'sirloin cap' at local butchers in Port Vila or Luganville. If specific cuts aren't labelled, ask your butcher for the premium cut with the thick fat cap on one side. Coarse salt is widely available at local supermarkets and general stores. Fresh garlic is easily found at market stalls and grocery shops; it is best to crush it fresh for maximum aroma.
Preparation method
- Completely coat the entire picanha cut with a thick layer of coarse salt
- Let the meat rest with the salt for 30 to 40 minutes
- Score the fat cap with shallow crosswise cuts, being careful not to slice into the meat
- Lightly pat the meat to shake off any excess coarse salt
- Rub the entire cut generously with the crushed garlic
- Prepare your barbecue pit with medium-heat glowing coals
- Place the picanha on the grill, fat side up, roughly 60 cm away from the heat source
- Slow-cook until done to your liking, taking care not to overcook so it stays tender and juicy
Observations
Garlic Picanha is the highlight of any classic Brazilian-style barbecue. Known for its distinct flavor and juicy texture, this recipe calls for roasting the whole picanha cut, rubbed with coarse salt and plenty of garlic. It is a straightforward, crowd-pleasing main dish that guarantees a stellar result without any fuss.
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