This Brazilian Picanha Recipe is a favorite in Brazil! It's a tender and delicious cut of beef seasoned and grilled perfectly! I have all of the tips on where to buy it and how to cook it the traditional way!
Picanha is hands-down one of the best cuts of meat and the favorite in Brazil. This Brazilian Picanha recipe will give you the most flavorful meat that's tender, juicy, and filled with flavor. t's a particular cut of beef that comes from the top of the rump. It's also known as the top sirloin cap and comes with the fat cap still on. That fat cap is what helps to give this steak so much amazing flavor.
Background: I first had picanha meat when I visited my husband's (then fiance) parents in Rio de Janeiro in Brazil in 2004. They took me to a Brazilian Steakhouse, or Churrascaria, called Porcao and I experienced my first delicious picanha steak! I see why it's so popular in Brazil. It truly such a tender cut with so much flavor.
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Ingredients and Substitutes
- Sirloin Cap with Fat Cap (Picanha) - These will usually come in 2-3 pound cuts, all of which is great for this recipe. As mentioned, Picanha is also known as the top sirloin cap, rump cover, or rump cap and comes with the fat cap still on. You will not likely find this readily available in your grocery store, but you can ask your butcher for it. Often, butchers will cut it into other steaks, so it may not be available. I ordered mine through ChopBox. More on this below under the section Recipe Tips and Where to Buy.
- Kosher Salt or other coarse salt - Any coarse salt, sea salt, rock salt, or similar will be great. If you don't have a coarse salt, table salt is fine.
- Brazilian Steak Seasoning - Check out my easy recipe for this Brazilian steak seasoning blend that you can always have on hand. It's made of garlic powder, onion powder, paprika, ground coriander, mustard powder, salt, and ground black pepper. If you do not have all of these, you can use any of these seasonings or just stick with coarse salt.
Simple Equipment and Tools
Nothing special for this picanha recipe! Just skewers, a very sharp large knife to slice the steak roast, and a sheet pan place the steaks.
If you are going to use an outdoor grill, gas or charcoal will work.
For the skewers, you only need these if you want to cook the Picanha the traditional Churrascaria way. You can certainly simply lay the steaks on the grill without the skewers. If you do go the skewer route, I like metal skewers vs. wood so that you don’t have to worry about them burning up. You also can wash and reuse metal ones. LONG skewers are best. Look for 14″ or longer so that whether you want to grill a little or a lot of food, you have the space on the skewer. Here is the long metal skewer that I really like!
I also like to use a large sheet pan (I use a 17×11) to place the skewers as I build them.
Recipe Tips & Where to Buy
Plan ahead! If you want to make this Brazilian Steak recipe, make sure that you have the skewers. Make the Brazilian Steak Seasoning ahead. And make sure you order the steak ahead if you need to.
The Brazilian Picanha cut is a particular cut of steak that is not usually readily available at grocery stores in the United States. You can ask your local butcher if they can cut a whole picanha for you, but it may already be cut into other steaks. If you have trouble sourcing this cut from the local store, you can buy it online very easily! My personal preference was to buy it through ChopBox. ChopBox partners with farms that value sustainable farming practices. You also do not need to sign up for a monthly membership if you only need to make this one purchase.
How to Make this Picanha Steak Recipe
The best way to prep the meat is to place the sirloin cap (picanha) steak with the fat side down on a cutting board. Using a very sharp knife, cut the steak going with the grain into 1-inch thick slices. Each slice will have a thick layer of fat along the bottom.
Once the steak is sliced into thick pieces (you will get 6-8 slices depending on the size of the steak), season with the salt and then the Brazilian steak seasoning.
Skewering is the traditional recipe and way it is cooked. If you want to skewer the picanha for the classic preparation, you will start to skewer through the fat side, fold over the steak and skewer back through the other fat side. If grilling outside, I like to place the raw skewered meat on an aluminum foil lined sheet pan. Then when I transfer it to the grill, I discard the aluminum and have a clean pan to place the cooked meat.
Grilling your Brazilian Steak Recipe
For grilled picanha steak, preheat the grill (gas grill or charcoal grill) on high heat (approximately 400 F degrees). Place the skewers or place steaks on a diagonal along the grill.* Cook for 5 minutes and then flip and cook for another 5 minutes. If you want medium rare, the steaks are probably done at this point. If you want Medium, flip again with the steaks going the other diagonal direction to get beautiful cross grill marks. Cook another 5 minutes. And finally, for well done, flip a fourth time, again going the opposite diagonal direction and cook for 5 minutes.
Total cooking times: Medium rare = 10 minutes, Medium = 15 minutes, Well = 20 minutes.
*Note: this cut of meat generally does not need any additional oil, but if you are concerned about it sticking to the grill, you can brush with olive oil.
Broiling the Picanha Brazilian Steak
If you do not have a grill available, the broiler is a great option to cook picanha as it's an open flame that can give the meat a nice char and really bring out the natural flavor. Preheat the broiler on high heat. Place the skewers on a sheet pan under the broiler and cook for 8-10 minutes, until you start to see a char on the top. Flip and cook for another 0-10 minutes. If it tool 10 minutes to brown the meat and you want medium rare, you may not want to flip them at all, as they are likely cooked to Medium-Rare.
Total cooking times: Medium rare = 10 minutes, Medium = 15 minutes, Well = 20 minutes.
What to Serve with Brazilian Brazilian Steak
Traditionally, you will find Rice and Feijao, a Brazilian Beans recipe. My mother in law, who grew up in Brazil, always serves steak with this absolutely bright and delicious Tomato and Onion Sauce. It's a salsa-like sauce, almost like a pico de gallo so you eat a little bit with each bite of steak. It has tomato, onion, white or red wine vinegar, and fresh herbs, such as basil.
Brazilian Cilantro Chimichurri Recipe is delicious on any steak and this one is no exception!
You can also serve delicious Kale with Bacon - Couve Mineira, which is kale sauteed with bacon and it's divine! Finally, Hearts of Palm Gratin is a creamy and delicious side for this Picanha.
Brazilian Steak Recipe FAQs
This Brazilian Steak recipe is best eaten right off the grill. If you need to cook it ahead or have leftovers, then you have a couple of choices. First, you can use it cold or room temperature. Slice and add salads or on a sandwich. Second, you can warm it slowly in the oven at low heat. Bring the steak to room temperature first. Then place it on a sheet pan in the oven at 275 F degrees for 15-30 minutes, flipping the steak every 5 minutes until warmed through.
You can also cook this Brazilian steak on the stove. You will ideally want a cast iron pan or grill that you can use on the stove. Preheat it on high heat and follow the grilling instructions in the recipe.
If you cannot find it at your local grocery store and did not order it, you can look for a tri tip. The tri tip is a good substitute for picanha due because it's also a cap muscle that is located on a similar part of the cow's body. If you cannot find this, then you can use strip steak that is already cut into the steaks for you.
You can freeze picanha, or the sirloin cap, raw in it's roast form or sliced. For thawing later, slicing it before freezing will make it easier to thaw. Either way, make sure that you seal it in an airtight container or packaging, such as a vacuum sealed bag. It will last in the freezer for up to 9 months.
Check out the web story for this Picanha Brazilian Steak Recipe!
Best Brazilian Steak Recipe ~ Picanha!
Ingredients
- 2 pounds Sirloin Cap (Picanha)
- 1 Tablespoon Kosher Salt or other coarse salt
- 3 teaspoons Brazilian steak seasoning
Instructions
- SLICE: Place the sirloin cap (picanha) steak with the fat side down on a cutting board. Using a very sharp knife, cut the steak going with the grain into 1-inch thick slices. Each slice will have a layer of fat along the bottom.
- SEASON: Once the steak is sliced (you will get 6-8 slices depending on the size of the steak), season with the salt and then the Brazilian steak seasoning.
- SKEWER: If you want to skewer the picanha for the classic Churrascaria preparation, you will start to skewer through the fat side, fold over the steak and skewer back through the other fat side.
- GRILL: Preheat the grill on high heat (approximately 400 F degrees). Place the skewers or the steaks on a diagonal along the grill. Cook for 5 minutes and then flip and cook for another 5 minutes. If you want medium rare, the steaks are probably done at this point. If you want Medium, flip again with the steaks going the other diagonal direction to get beautiful cross grill marks. Cook another 5 minutes. And finally, for well done, flip a fourth time, again going the opposite diagonal direction and cook for 5 minutes. Total cooking times: Medium rare = 10 minutes, Medium = 15 minutes, Well = 20 minutes. *See notes for broiler instructions*
Video
Notes
- BROILER instructions: Preheat the broiler on high heat. Place the skewers on a sheet pan under the broiler and cook for 8-10 minutes, until you start to see a char on the top. Flip and cook for another 0-10 minutes. If it tool 10 minutes to brown the meat and you want medium rare, you may not want to flip them at all, as they are likely cooked to MR. (Total cooking times: Medium rare = 10 minutes, Medium = 15 minutes, Well = 20 minutes.)
- STOVE instructions: You can also cook this Brazilian steak on the stove. You will ideally want a cast iron pan or grill that you can use on the stove. Preheat it on high heat and follow the grilling instructions in the recipe.
- Brazilian Steak Seasoning: 1 Tablespoon Kosher salt, 1 Tablespoon Black pepper, 1 Tablespoon Garlic powder, 1 Tablespoon Onion powder, 2 teaspoons Smoked paprika, 1 Tablespoon Ground Coriander, 1 Tablespoon Mustard powder
- Reheating: You can warm it slowly in the oven at low heat. Bring the steak to room temperature first. Then place it on a sheet pan in the oven at 275 F degrees for 15-30 minutes, flipping the steak every 5 minutes until warmed through.
Regis
If you want a true brazilian (gaucho) bbq, never use spices in your picanha ...add just coarse salt. NOTHING ELSE.
Carrie Tyler
Yes, Sal Grosso!! Just bought some here in Sao Paulo as that is definitely the preferred option!
Seán
A new way to grill and enjoy steak?! Count me in! Definitely gong to make this soon...and I'll get some coarse salt as well.
Chef Mimi
I’m so glad I came across this recipe. I was just out of state and ate at a Italian/Brazilian restaurant quite a few times. Very good food. One day at lunch I decided to splurge and ordered picanha topped with chimichurri, plus these fabulous roasted potatoes. (I’m not a meat and potatoes gal typically.) The steak was terrible. I had to spit many pieces out because they were so inedible. I asked about the cut of stead, but everybody there had thick accents! But what I had definitely didn’t look like this. I might have to try this out, using your butcher! Thanks!
Carrie Tyler
Thanks, Mimi! Yes, you must try it, when you cut the steaks yourself and simply grill or broil them, they always turn out perfectly.