Brazilian recipe
Easy Garlic Picanha
A tender, succulent picanha with a crunchy garlic crust, this classic Brazilian steak is the highlight of any braai. Simple and quick to prepare.
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Ingredients
1 whole picanha (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
When shopping for picanha in Zambia, head to a reputable local butchery or the meat counter at premium supermarkets. Since picanha (often called rump cap or sirloin cap) is a specific cut, it is best to ask the butcher directly for the 'rump cap with the fat cap intact'. If you cannot find the whole piece, look for thick-cut rump steaks as a secondary option. Coarse salt is widely available in the spice aisle of any grocery store. For the garlic, fresh bulbs from local markets provide the best punchy flavour compared to pre-minced jars.
Preparation method
- Coat the entire piece of picanha thoroughly with coarse salt
- Allow the salt to penetrate the meat for 30 to 40 minutes
- Score the fat cap in a crosshatch pattern, taking care not to cut into the meat itself
- Gently pat or shake off any excess salt from the beef
- Spread the crushed garlic generously over the whole piece of meat
- Prepare your braai with medium-heat coals
- Place the picanha on the grid about 60 cm above the coals, fat side facing up
- Grill until it reaches your preferred level of doneness, taking care not to overcook so it stays nice and juicy
Observations
Garlic picanha is a true staple at any proper Brazilian-style braai, loved for its incredible tenderness and deep flavour. This method uses the whole picanha cut, rubbed generously with coarse salt and crushed garlic, creating a melt-in-the-mouth roast with a delicious aroma. It is a straightforward, reliable way to serve a show-stopping main that never fails to impress.
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