Brazilian recipe
Garlic Crusted Picanha (Picanha no alho)
A succulent picanha roast finished with aromatic, crispy garlic—a classic centerpiece for any barbecue feast.
0.0 / 5 by 0 Reviews
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
Picanha is traditionally found at specialty butchers; if unavailable, the rump cap or sirloin cap are the ideal substitutes. Coarse salt and fresh garlic are widely available at any local supermarket or grocery store.
Preparation method
- Completely cover the picanha cut with coarse salt.
- Let the salt marinate the meat for 30 to 40 minutes.
- Make shallow, crosswise incisions on the meat surface without cutting all the way through.
- Remove excess salt from the picanha by gently patting it.
- Cover the entire surface of the meat with the crushed garlic.
- Prepare the grill with a medium heat source.
- Place the picanha on the rack about 60 cm away from the heat, with the fat cap facing upward.
- Grill until reaching the desired level of doneness, avoiding overcooking to maintain maximum juiciness.
Observations
Picanha with garlic is a staple of Brazilian barbecue culture, celebrated for its incredible juiciness and bold, savory profile. This recipe centers on the whole picanha cut, seasoned generously with coarse salt and fragrant garlic to create a tender, aromatic roast. It is a straightforward yet impressive method for anyone looking to serve a standout main course at their next outdoor gathering.
Ratings and comments