Servings: 6 servings
Calories: 488kcal
Ingredients
- 1 whole picanha (top sirloin cap) about 2 1/2 pounds, fat cap on
- 2 tablespoons coarse sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper (optional)
- 2 cloves garlic smashed, for the butter (optional)
- 2 tablespoons butter for basting the slices (optional)
Instructions
- Take the picanha out of the refrigerator 30 minutes before cooking. Pat it dry. With a sharp knife, score the fat cap in a shallow crosshatch, cutting through the fat but not into the meat.
- Cut the picanha with the grain into 3 or 4 thick steaks, each about 2 inches wide. Bend each piece into a C shape with the fat on the outside and thread it onto a long metal skewer. If you are not using skewers, leave them as thick steaks.
- Rub the coarse salt all over the meat and fat, pressing it in. Add pepper if you like, although the classic version uses salt only.
- Prepare a charcoal or gas grill for medium-high heat with a cooler zone. Grill the skewers fat side down first until the fat is golden and crisp, about 8 minutes, moving them to the cooler zone if flare-ups get too strong.
- Turn and grill the meat sides for 15 to 20 minutes more, turning every few minutes, until the thickest part reaches 125 to 130°F (52 to 54°C) for medium-rare.
- Rest the meat for 5 minutes. Tap off any excess salt, then carve thin slices against the grain, just as the passadores do at a churrascaria. Melt the butter with the garlic and brush it over the slices if you like.
Notes
At a Brazilian churrascaria, the outer slices are carved and served while the rest of the skewer goes back on the fire, so everyone gets a crisp, salty edge. You can do the same at home and serve the picanha in rounds. If your butcher trims the fat cap off, ask for it intact next time; it is the heart of this cut.
Chef's Tip: Use coarse salt, not table salt. The big crystals season the surface without soaking in too deeply, and most of them fall away when you tap the meat after resting.
Keto Swap: Churrasco is naturally keto. The only change is at the side table: skip the rice, farofa made from manioc flour, and French fries, and serve the meat with a green salad, grilled vegetables or a spoonful of vinaigrette.
Success Tip: Turn it into a weekend churrasco: grill picanha, chicken hearts and sausages together and let everyone pick from the cutting board. Children usually love the crispy fat edges best.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 488kcal | Protein: 36g | Fat: 38g | Fiber: 0.1g
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