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Picanha
Brazil's prized cut of rump cap, grilled on skewers over charcoal with just rock salt — the only way to do it.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Brazilian
Ingredients
1kgpicanha (rump cap), cut with fat cap on
3 tbsprock salt
charcoalto grill
Instructions
1
Cut picanha along the grain into thick steaks. Score fat cap lightly.
2
Fold each steak into a C-shape, fat-side out. Thread onto thick skewers.
3
Rub generously with rock salt.
4
Grill over hot charcoal, turning every 3–4 minutes, 12–15 minutes total for medium.
5
Slide off skewer and slice thin against the grain. Serve with farofa and vinagrete.
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