Picanha

Savor the bold flavors of Brazilian Picanha, a succulent beef cut seasoned with coarse sea salt and garlic, grilled to perfection. Ideal for a weekend barbecue or a festive gathering with friends and family.

• 1 kg Picanha beef cut
• 1 tablespoon coarse sea salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cloves garlic

Method

1. 1

   Preheat your grill to high heat.

2. 2

   Trim excess fat from the Picanha if necessary, leaving a good layer for flavor.

3. 3

   Score the fat in a crosshatch pattern to help render the fat and flavor the meat.

4. 4

   Season the Picanha generously with coarse sea salt and black pepper, and rub with olive oil and crushed garlic if using.

5. 5

   Place the Picanha on the grill with the fat side down, cooking for about 10-15 minutes until well browned.

6. 6

   Flip the meat and cook for another 10-15 minutes for medium-rare, or longer if desired.

7. 7

   Remove from the grill and let rest for about 5-10 minutes before slicing.

8. 8

   Slice against the grain and serve with your choice of sides.