This authentic picanha roast recipe (sirloin cap) is cooked in the oven using just 3 simple ingredients. The result is a tender and juicy cut of beef with a crispy and golden brown cap of fat that melts in the mouth. Serve with these yuca fries! It’ll save you a trip (and money) to the best Brazilian steakhouses. Watch our quick VIDEO!
A tender and juicy picanha roast with vegetables en papillote, made with a flavorful top sirloin cap, fresh vegetables, and simple seasonings. The parchment packet keeps everything moist while the fat cap bastes the meat naturally, creating an impressive Brazilian-inspired meal with minimal effort.
Quick Look: Picanha Roast
- ⏱️ Prep Time: 20 minutes
- 🔥 Cook Time: 1 hour 5 minutes
- ⏳ Total Time: 1 hour 25 minutes
- 🥩 Servings: 4
- 🔥 Calories: 475 per serving
- 🇧🇷 Flavor Profile: Rich, beefy, savory, and naturally seasoned with roasted vegetable flavors
- 🥕 Texture: Tender, juicy picanha with soft, steam-roasted vegetables
- 🧩 Difficulty: Easy, impressive enough for guests
- ⚡ Best For: Sunday dinners, special occasions, family meals, and Brazilian-inspired entertaining
- 📦 Cooking Method: En papillote (parchment packet roasting)
- 🥬 Make-Ahead Friendly: Yes, vegetables can be prepped ahead of time
- 🔪 Key Ingredient: Picanha (top sirloin cap), known for its flavorful fat cap and tender texture when roasted
- 🧪 Why This Recipe Works: Roasting the picanha and vegetables inside a parchment packet traps moisture and flavor, helping the meat stay juicy while the vegetables absorb the rich juices released during cooking.
If you enjoy Brazilian beef recipes, you may also enjoy my Brazilian beef stew, which delivers another comforting and flavor-packed meal.
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Jump to:
- Quick Look: Picanha Roast
- What is picanha?
- What to Look for When Buying Picanha
- Ingredients
- How to make picanha roast (Sirloin Cap)
- Expert Tips for Perfect Picanha Roast
- FAQ About Picanha Roast
- 2 ways to cook picanha steaks
- Traditional Brazilian grilled picanha steak
- More Beef Recipes
- What to serve with picanha roast (Sirloin Cap)
- Picanha Roast (Sirloin Cap)
Let’s talk picanha! 🙂 You may be asking yourself: “But what is it?”
I promise you will love it, especially when you find out that it is the most popular cut of meat in Brazilian cuisine. And yes, you can buy it in America, saving big bucks to your trips to Brazilian steakhouses.
Also known as top sirloin cap or rump cap, picanha is one of those tender cuts of beef that can be either roasted or grilled easily. In other words, it’s the queen of cuts in Brazil, including in Rio, and the most commonly served in Brazilian churrascarias all over the world. I say the queen because picanha is feminine (a she) in Portuguese. 😉
And today is your day: This Brazilian is teaching you how to make the best picanha roast of your life… the same way we cook in Brazil!
Ready?
What is picanha?
Picanha (pronounced "pee-KAHN-ya") is a popular Brazilian cut of beef taken from the top of the rump which is close to the tail. It has a triangular shape surrounded by a thick layer of fat called ‘fat cap’. Because the muscle is not overused, this cut is tender and contains an amazing flavor when cooked.
You might know picanha in English by other names such as top sirloin cap, rump cap, rump cover, sirloin cap, or culotte steak. But the term ‘picanha’ comes from the word "picana", which was a pole used by ranchers in the southern parts of Portugal and Spain for herding cattle.
Brazilian steakhouses usually grill it on long skewers over open flames but you can cut the steak into portions for smaller skewers. Alternatively, you can cut picanha into thick slices, season with only coarse salt, and then grill with the fat layer facing up until most of it melts away, and the remaining fat becomes crispy. But traditionally coarse salt is the only ingredient used to cook picanha.
Brazilian home cooks also enjoy making roasted picanha in the oven using coarse salt and olive oil. Any additional ingredients such as spices and herbs are not often part of the recipe although you can add to yours. You can also make smoked picanha roast!
Of course, you can use other cooking methods to cook picanha such as sous vide, stovetop, the slow cooker or pressure cooker although they are not traditional methods for this cut in Brazil.
What to Look for When Buying Picanha
When buying picanha, there are 5 things to look for:
- Size – smaller cuts weighing around 1 kg to 1.5 kg (2.2 to 3.3 lbs) are the best. Why? Larger cuts might contain parts of tough cuts that run below the rump.
- Fat content – the cut comes surrounded by a good cap of fat (about 1.5cm or 6 inches) that should be firm and have a white/cream color. The fat makes the meat more flavorful and will keep it moist while cooking.
- Excess liquid – if there is too much liquid in the package that is a sign the picanha roast is old, has been kept at the incorrect temperature, or it was previously frozen.
- Color – as in every cut of beef, it must be bright red.
- Smell – not putrid odor.
If compared to ribeye, it is less expensive. If not offered at the meat aisle of your supermarket, ask for a top sirloin cap or rump cap to the butcher.
By the way, a good butcher will never confuse tri-tip or sirloin steaks with picanha.
You don’t need to buy the Japanese Wagyu picanha to eat tender and flavorful meat. But if you do, enjoy every piece be it will be more costly than a regular picanha.
Ingredients
- Picanha roast – look for the whole picanha also know as picanha roast, not picanha steaks. The cut must weight about 1 to 1.5 kg (2.2 to 3.3 lbs).
- Coarse salt – It will season the meat and penetrate its fibers and fat while cooking. It will most melt under the heat.
- Oilve oil – it will give the picanha a beautiful suntan and help the coarse salt to adhere to the surface of the meat.
You can add spices and herbs but it won’t be one of those authentic Brazilian recipes anymore.
How to make picanha roast (Sirloin Cap)
- To cook this picanha roast in the oven, let the meat rest at room temp for one hour so it will cook more evenly. Lightly trim off any visible skin or membrane from the bottom or sides.
- Preheat the oven to 390° F (220° C).
- Then, place the cut, fat side down, onto a rack of a roasting pan. SEE PIC. 1 Pat dry well with paper towel, brush with olive oil, and season generously with coarse salt. SEE PICS. 2, 3, & 4 Flip the meat and repeat the process.
- Pour just enough water in the bottom of the roasting pan to cover the bottom. SEE PIC. 5 It will prevent burning while the fat is dripping during the roasting process.
- With the fat of the beef picanha facing side up, roast the picanha for about 60-70 minutes or until a meat thermometer inserted in the center (thickest part of the meat) reaches an internal temp of 130°-140° F (54°- 60° C). SEE PIC. 6
- Let the picanha roast rest for 15-20 minutes. Tap the top with the flat part of a knife blade to remove excess salt. SEE PIC. 7 Last, slice it against the grain and serve with lime wedges or your favorite sauce such as chimichurri sauce. SEE PIC. 8
NOTE: After roasting the picanha roast, you can still brown and crisp up the fat cap even more by broiling it for 5-8 minutes. Make sure to position the top of the picanha about 8-10 inches away from the oven broiler. If you intend to remove the fat right before eating, don't bother to broil it.
Expert Tips for Perfect Picanha Roast
Score the fat cap only if you prefer a leaner result. I did not score mine because most Brazilians enjoy a thick, soft fat cap that becomes melt-in-your-mouth tender when roasted. Scoring allows more fat to render into the meat, increasing flavor but leaving a thinner fat layer.
Skipping the sear is perfectly acceptable. I did not sear my picanha before roasting because the olive oil brushed on the surface helps develop a beautiful golden exterior while keeping the process simple.
Want a crispier fat cap? Sear first. Lightly score the fat cap, rub it with coarse salt (skip the oil), and sear fat-side down in a hot cast-iron skillet for a few minutes. Flip and sear the underside for about 1 minute before roasting.
Always slice cooked picanha against the grain. This shortens the muscle fibers and results in the most tender bite.
If grilling, cut the raw picanha with the grain. This may sound unusual, but it is the traditional method. Once the steaks are folded into a C shape and skewered, they grill evenly and are sliced against the grain only after cooking.
Use a meat thermometer for the best results. For medium-rare picanha, cook until the internal temperature reaches 130°F–140°F (54°C–60°C).
Keep the seasoning simple. Traditional Brazilian picanha relies mainly on coarse salt because the cut already has exceptional flavor and tenderness. The goal is to highlight the beef, not mask it with excessive seasonings.
Position steaks carefully on the grill. Start them around the outer edge of the grill away from direct high heat so they cook evenly before moving them to the center for a final sear.
FAQ About Picanha Roast
It depends on your preference. Leaving the fat cap intact creates the traditional Brazilian experience with a thick, soft layer of fat that becomes tender during cooking. Scoring helps more fat render into the meat, making it more flavorful but resulting in a thinner fat cap.
No. Searing is mainly for creating a browned exterior. Roasting without searing still produces excellent results, especially if the meat is brushed with olive oil. However, if you prefer a crispier fat cap, searing before roasting is a great option.
Yes. In fact, grilling is one of the most traditional ways to prepare picanha. Cut the raw picanha into thick steaks with the grain, fold them into a C shape, place them on skewers, season with coarse salt, and grill until cooked to your desired doneness.
Season the steaks with coarse salt and place them fat-side down in a hot cast-iron skillet. Let the fat render and crisp, then flip and sear both sides until a golden crust forms. Reduce the heat to medium and cook for 3–4 minutes per side for medium-rare.
Preheat and clean your grill. Lightly grease the grates with beef fat or olive oil. Position the steaks around the outer edges of the grill away from direct high heat. Cook at about 250°F (120°C) for 6 minutes, flip, then move them to the center of the grill and sear both sides. Cook until the internal temperature reaches 130°F–140°F (54°C–60°C) for medium-rare.
Brazilians believe picanha has exceptional flavor on its own and does not need additional herbs or spices. The simple seasoning highlights the natural taste and tenderness of the beef. In fact, many people from Rio Grande do Sul—the heart of Brazilian barbecue—consider over-seasoning picanha almost sacrilegious.
Many Brazilian steakhouses in the United States season picanha with garlic, herbs, or spices to match American flavor preferences. Traditional Brazilian preparation, however, typically uses only coarse salt.
2 ways to cook picanha steaks
You can either cook the steaks on the stovetop or grill them.
Stovetop: Season the steaks with coarse salt and sear fat-side down in a hot cast-iron skillet until the fat renders and crisps. Flip and sear both sides, then reduce the heat to medium and cook for 3–4 minutes per side for medium-rare.
Grill: Place the steaks on the outer edge of a preheated grill and cook at 250°F (120°C) for about 6 minutes. Flip, move closer to the center, and sear both sides. Cook until the internal temperature reaches 130°F–140°F (54°C–60°C) for medium-rare.
Traditional Brazilian grilled picanha steak
The traditional Brazilian churrasco or barbecue prepares picanha by slicing the whole picanha into about 4 thick steaks, placing it onto long metal skewers in a C shape, seasoning with coarse salt, and grilling over open flames in a rotisserie or on a charcoal grill or churrasqueira.
The picanha steak is then served and carved according to order. Some people prefer rare or medium-rare pieces (the center) while others medium-well to well-done (the tips).
The reason why picanha is seasoned only with coarse salt, instead of a bunch of spices and herbs, is because Brazilians enjoy to taste the beef itself with no masquerade flavors. The picanha cut has already a great beef flavor and is tender. It is one of those things that ‘simple is really better’.
However, many Brazilian steakhouses in the United States season their picanha with garlic, spices, and/or herbs to please their American clients.
For those from Rio Grande do Sul, the Mecca of Brazilian barbecue, over seasoning picanha can be classified as a great offense – just like cutting cooked pasta is for Italians.
More Beef Recipes
What to serve with picanha roast (Sirloin Cap)
Some favorite Brazilian sides to serve with are:
- Farofa
- Brazilian cheese bread
- Pan fried collard greens
- Creamy polenta
- White rice
- Black beans
Did You Love This Picanha Roast? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment.
Picanha Roast (Sirloin Cap)
Equipment
- roasting pan with rack
- cutting board
- knife
Ingredients
- 3.3 lbs picanha roast or top sirloin cap about 1.5 Kg
- 2 tablespoon olive oil
- 3 tablespoon coarse salt
Instructions
- To cook this picanha roast in the oven, let the meat rest at room temp for one hour so it will cook more evenly. Lightly trim off any visible skin or membrane from the bottom or sides. Do NOT remove the fat cap!
- Preheat the oven to 390° F (220° C).
- Then, place the cut, fat side down, onto a rack of a roasting pan. Pat dry well with a paper towel, brush with olive oil, and season generously with coarse salt. Flip the meat and repeat the process.
- Pour just enough water in the bottom of the roasting pan to cover the bottom. It will prevent burning while the fat is dripping during the roasting process.
- With the fat of the beef picanha facing side up, roast the picanha for about 60-70 minutes or until a meat thermometer inserted in the center (thickest part of the meat) reaches an internal temp of 130°-140° F (54°- 60° C).
- Let the picanha roast rest for 15-20 minutes. Tap the top with the flat part of a knife blade to remove excess salt. Last, slice it against the grain and serve with lime wedges or your favorite sauce such as chimichurri sauce.
Recipe Video
Recipe Notes
Nutrition
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Post first published on March 23, 2012.
I had intended to get a center cut top sirloin for a recipe I wanted to try, but the butcher only had the end cap/coulotte (and it was 4.7 lbs!), so I went ahead and got it and sought out a new recipe. I found yours and I'm so glad I did! I scored the fat and stuck it under the broiler. It came out delicious and beautiful. I can't wait to use the leftovers in sandwiches tomorrow night. Thank you so much!
Thank you so much for your feedback! I am glad you enjoyed our picanha roast recipe.
Thank you so much for the step by step recipe guidance. I bought this roast at my local supermarket because it was such a unique and different cut of beef that I've never cooked before - and I am so glad I did! We had a dinner party last night and I followed your instructions and the roast was delicious! The flavor was unbelievable and I hardly needed a knife to cut it - it was so tender and meltingly good! I made popovers, a beef gravy from the drippings, Michigan farm-fresh green beans almondine and a caesar salad to start. We topped off this amazing Picanha roast dinner with a blueberry crumble for dessert. DEE-LICIOUS! Thank you!
Hi Anthony! I am so glad you enjoyed our picanha roast recipe. Yes, it gets quite tender.
I received a sirloin cap in my monthly meat box subscription and was not sure how to cook it. I also don't have access to a grill and can only cook using my oven currently. I found this recipe and it was amazing. This turned out to be the best steak I have ever cooked (both mine and my husband's opinion) and it was so easy too! I will definitely be buying more cap steaks now and coming back to this recipe each time!!
Hi Briana! I am super happy you and your husband enjoyed our picanha roast recipe. I hope you continue to make it at home and enjoyng it.
Thank you so much for posting this. I had never had this cut before and it was bought by accident. I cooked it exactly as listed (with a 3 minute broil at the end) even though I like to normally spice foods up. It was amazing and got a 10 out of 10 by my daughter. She hates the fat on any meat but she gobbled up every bite and even commented on how good it tasted. It was also incredibly tender. I would say it was the best roast beef I have cooked in years.
It was also far more economical than most other cuts. Here in Canada, I got two roasts which would each feed 4-6 people for $25.00.
Hi Gordon! You made my day! I am so happy to hear your daughter enjoyed our picanha roast. My 2 daughters are quite picky but they always ask me to make this for them. They prefer without the fat cap but they love the simplicity of the seasonings and the tenderness of the meat. Please say hi to your daughter and family from us here in the USA.
I thought I should pass on that my daughter just asked for this for her 21st birthday dinner instead of the wild boar she initially wanted so I'll be cooking it again right away. Thanks again for posting it
Wishing your daughter a very happy 21st birthday! I hope she and your family enjoy our picanha roast.
Hi Denise. I need your opinion on something. In the coming weeks, I plan to make my very first picanha roast and will be using your oven recipe without any alterations (though there is the temptation within me to add some garlic). I have the opportunity to purchase either a USDA PRIME Picanha roast or the more common USDA Choice Picanha roast. Though I’m confident that either cut would make for an enjoyable meal, I am tempted to take on the added expense in order to have the PRIME cut experience. Have you had the Picanha PRIME cut before? I’m wondering if you believe that the PRIME cut will be a noticeable upgrade to the CHOICE cut with regard to the enjoyability of the Picanha roast meal? I don’t mind paying the extra so long as the upgrade is clear and noticeable at the dinner table. Thank you in advance for taking on this somewhat unusual inquiry.
Hi Daniel! I am happy to help you make the best choices for your event. If you and/or your guests are not Brazilian, I would add a few seasonings to my recipe. My recipe reflects the authentic flavor of a Brazilian picanha roast. The reason why is Brazilians enjoy the meat itself without any disguised flavors. For them adding seasonings (except for salt and sometimes pepper) is offensive -- exactly like Italians would consider cutting pasta to be offensive. It is a cultural thing!
However, after living in the US for 2 decades, I have noticed Americans prefer well-seasoned meats. There is nothing wrong with that! This said, I'd rub grated garlic (not minced because it can burn while roasting) on the top and sides of the meat and and then mix garlic powder and some dry herbs (such as oregano) with the coarse salt to place on the picanha. If you want, you can also mix in onion powder, cumin, smoked paprika, or any ready steak rub that you enjoy. You can make it mild like ours or add some cayenne pepper for a mild kick.
In terms of quality, because paying more is not an issue for you, I'd go for the prime picanha. Although the USDA choice picanha roast is already good quality, the prime picanha has more marbling, resulting in a juicer, more tender, and also more flavorful cut of meat. Prime is even more suitable for dry-heat cooking such as roasting and broiling!
Another thing, right before serving the roast, you can remove the top fat cap of the picanha. I enjoy it a lot as it melts in the mouth but my husband and children (who are Americans) absolutely hate it. They only eat the picanha after removing the fat cap from theirs. Perhaps you can ask your guests what they would prefer. But only remove it after the roast is cooked and has rested, NOT before roasting it because it will "shower" the meat while roasting making it moist and more flavorful.
Wishing you and your guests an amazing experience! Thanks for stopping by!
Love this! Thank you so much for posting it. Beautiful photos as well. I think you are amazing! Pincanha is difficult to find in my area so when I see it, I grab it! . I do want to grill the picanha cut as steaks. so can you guide me on how to do that? Length of time, temp of grill, etc? (Both with and without skewering them). Copying and pasting everything!
Hi Barbara!
If you got a whole picanha cut (such as a roast), cut the RAW meat into steaks with the grain (meaning: cut the meat in the same direction as the grain/fiber). I know it sounds strange, but it the the correct way!
Make sure the steaks have been out of the refrigerator for at least 30 minutes before seasoning and grilling them so they will cook evenly.
Then, set your charcoal grill up in 2 zones and vents all the way open. The temp must be around 500+ degrees F.
Prep the meat: I prefer to skewer the picanha with two metal skewers to secure each steak because you will have to curve the steak/fat cap. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Then go ahead, lightly brush olive oil and season the steaks on all sides with the coarse salt (if you want to mix the salt with dry herbs, you can although it is not traditionally done in Brazil but it is more delicious).
Grill the steaks: Place the skewers directly on the charcoal grill right in the center between the hot and cool zones. make sure to flip the skewers every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I prefer to cook mine for about 15-20 minutes (or until they reach the internal temp of 130-140 degrees F or medium rare). This is for a 2 pound picanha cut sliced into 3 steaks!
Place them in a platter, cover with foil, and let them rest for at least 5 minutes before slicing. To slice, secure the skewer underneath and run knife on the outside of the steak to slice into thin slices (this time AGAINST the grain). I hope it helps! Remember, you may have to remove excess coarse salt on the surface like I did with my picanha roast before eating.
I bought a piece of picanha on a whim because the package showed a beautiful skewer of grilled meat just like at the Churrascaria! I was intimidated at the idea of trying to grill it, I don’t have much experience with grilling, but this article showing that you can oven roast it saved me! It was wonderfully informative, and the video gave me the confidence to try it. I especially liked the easy way you talked about the traditional way vs. making changes if you want. I roasted it for my husband’s birthday dinner (he loves steak!) and it looked and tasted amazing! I did just as you said, water in the pan, cooked on a rack with just some olive oil & salt, let it rest-wow! I decided to score the fat cap a little because my husband doesn’t eat the fat (but I loved it!) & I wanted some to flavor the meat. Also, the only coarse salt I had was a hickory spice blend and some truffle salt, so I did the hickory blend on the fat and the truffle on the bottom-delish! We couldn’t stop eating it! It’s the only kind of meat I want to buy now! I know this is a long comment but I wanted you to know what a difference you made. Thank you!
Wow Ann! You made my day! You put a big smile on my face. It is so good to find out my tips and picanha recipe was useful to you. This is what I live for! I am sure your husband had an amazing birthday celebration. And no, your comment was not too long. I thank YOU for taking the time to leave a review. I hope you return for more easy and delish recipes. If you ever have any questions about any of our recipes, I will be happy to help you as much as I can. Have a great week!
I love churrascarias and I definitely remember this cut! Now you made me wanna try it at home, craving for a good beef now
I've made this several times and it is excellent! Thank you!
I made this recipe for our New Year's Day meal and it turned out beautifully. The meat was tender and delicious and the salt crust gave it tremendous flavor. One side note is that the roast took about twice as long in the oven as what was discussed in the recipe. A meat thermometer is very important and useful tool in the kitchen and a key to the success to this recipe.
I'd also suggest using a couple of egg whites in the salt to slightly hydrate the salt mixture so that it forms a cohesive crust. I found that the salt began to crumble especially along the edges when I was using the thermometer to probe the steak.
Thank you for the recipe and I will definitely add it to my repertoire and make it again in the future.
Hi, Paul! Happy New Year! Thank you for your feedback and also suggestion. I am glad you enjoyed the recipe. I didn't state a total time for roasting because it depended on the desired level of doneness and also ovens variation. For rare, it would take "AT LEAST 30 minutes in the oven" according to the recipe. I left it for the thermometer to determine when meat was ready. Mine was rare and if I remember well it took for rare from 45-60 minutes to get ready! Thank you again. Wishing you an amazing 2019!
You mention removing the salt crust before serving, but in the photo it looks like the salt crust was left on for serving. I am also confused on whether the fat cap should be on top or bottom for cooking. I would love to try this recipe, but would like those clarifications first.
Thanks,
Hi Kevin! Thanks for stopping by. I left the coarse salt on top for food styling purpose ONLY -- it looks nice in photo! So please tap the fat to remove most of the salt from the meat before eating otherwise you will find the taste unpleasant. About the meat fat, the recipe is clear when it states to cook the meat with the fat facing up if you intend to eat it with the meat (very common in Brazil). It will partially melt and get crunchy. Please read the recipe before cooking. Thanks and enjoy!
I have found very good quality picanha in most AJ Seabra Supermarkets in NJ and Rhode Island. It's true that picanha can be easily be made in the oven at 400-450. Dredging the meat through Kosher Salt before cooking works great. Better to remove the fat if cooking in the oven to avoid smoke. Care must be taken with watching the temperature because it is a thin cut and temperature rises quickly. I use a remote thermometer to monitor the process to ensure I can pull the meat out a the right time. I prefer it pulling it out at 138-140 F.
The picanha is roasted at almost 400 degrees F and no, it won't burn because we put water in the bottom of the roasting pan to not burn. The picanha is on a rack.
Hi Denise
I'm a chef with a Brazilian wife and have travelled to and around Brazil several times.
I love Picanha but its not something commonly grilled/BBQd outside of Brazil
I just thought it was worth mentioning that Picanha is actually the cap from a beef rump and not the Sirloin.
I'm trying to be helpful not critical.
The rump cap has better flavour, and in most countries outside of Brazil you can pick it up for less than half the price of a Sirloin.
Hope this helps
Hi, Fraser!
Thanks for stopping by.
In my home country, picanha is usually grilled -- although there are some home cooked recipes (as the one that I featured here) that prepares picanha in the oven... This way, this cut of beef, so popular in Brazil, can be enjoyed all year round despite of the weather.
If you take a look at this chart here ), you will see that the top sirloin cap is a synonym for rump cap. Wikipedia also explains well these differences of term: " Picanha is a cut of beef popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte. North American butchers generally divide it into other cuts like the rump, the round and the loin. In some places in the US it is called top sirloin cap.
It seems we're both talking about the same cut of beef but we use different terms in English.
Have a marvelous day!
Delicious recipe and outstanding explanation on how to actually buy the Picanha! I was really curious about the way to find picanha in Uncle Sam's lands!
Hi, Fábio!!! Welcome to From Brazil To You.
Thanks a lot. I am glad this post was useful to you and you enjoyed this recipe -- which is a family favorite. This dish is something that I can prepared all year round in the oven and adding more seasonings than the traditional salt only... Definitely, a modern approach to the grilled picanha that for me it is better to prepare in the summer. Enjoy and have a great week!
This recipe is not very authentic. In Brasil we do not season picanha with anything other than coarse salt. To mask the flavor with any other spice would be considered a travesty where I am from. I would suggest that if this is someone's first time trying picanha, they absolutely should not try to add anything other than salt to the meat.
This recipe is cooked in the oven. Although picanha is a typical Brazilian cut, I did not state this specific recipe was the authentic or traditional grilled one in my article, but the traditional BAKED or ROASTED one which in Brazil mainly we use coarse salt but there are some recipes that add spices and herbs. To make the traditional picanha, I would have to season with coarse salt and GRILL it -- most in a skewer, which I clearly did not. But I did explain to my public the traditional way to make picanha as you can read here since you seemed to not read my article: "In Brazil, the top sirloin cap (culotte or coulotte) — called picanha (pronounced pee-KAHN-yah)– is served traditionally grilled over the open flames. It is one of the most popular cuts of meat served in the churrascarias or Brazilian Steakhouses. Alternatively, picanha can be cut into thick slices, seasoned with only coarse sea salt, and then grilled with the fat layer facing up until most of it melts away, and the remaining fat becomes crispy."
When I place a recipe that it is not traditional or that I have added extra ingredients, I inform my public which many other sources (in this case it was olive oil) don't care to do it. If the public do not read my articles, it is not my problem anymore but theirs.
This recipe of mine reflects more a modern way to prepare this type of cut, which is roasted instead of grilled. And yes, I already ate picanha IN BRAZIL (I am also from there!) seasoned with several spices, not only coarse salt. Yes, these recipes are not the traditional, but they are very delicious (even more than the authentic one). 🙂
I would also suggest that before leaving this type of comment, you do read my articles. You have a great day!
Isn't that so annoying?! The Italians seem to be the worst in my opinion. If any dish veers from authentic or traditional, they get all upset, even when you're not claiming it's authentic or traditional. I see no problem with modernizing dishes from various cuisines. I've been to France many times, for example, and authentic dishes like bouillabaise and cassoulet are really not good, in my book. They so traditional they're in the peasant food category, which is very bland. Same thing with haggis in Scotland! It's awful because it's not seasoned! Anyway, I love your recipe.
Thanks Mimi! I also see no problem modernizing recipes and making them more achievable for busy cooks. But I make sure to always let people know the changes and if the recipe is traditional or was modified somehow. I am glad you enjoy my picanha roast.
Good morning Ms browning! Questions when cooking open fire in direct heat fat up. Do I rotate meat
Hi Jose! Yes, please started grilling the picanha with the fat side up to baste the meat all over and also rotate it in order to cook it evenly.