Picanha Steak a Brazilian Treasure


~ 2 pounds Sirloin Cap (Picanha) ~ 1 Tablespoon Kosher Salt  ~ 3 teaspoons Brazilian steak seasoning (Black pepper, Garlic powder, Onion powder, Smoked paprika, Ground Coriander, Mustard powder)

Slice the steak


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 the steak


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 the steak


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 the steak


Preheat the grill on high heat (400 F degrees). Place the skewers or steaks on a diagonal along the grill. Cook for 5 minutes, flip and cook for another 5 minutes for medium rare.  Medium rare = 10 minutes, Medium = 15 minutes, Well = 20 minutes.

Make this at home this week!