Grilled Picanha is delicious, tender, buttery, and is a source of great enjoyment by all who love steak!
If you’ve ever been to a Brazilian steakhouse, you’ll likely remember these impressive looking grilled picanha steaks. These skewered steaks are sliced and served right at your table. The beauty of picanha is that it requires few ingredients and cooks quickly on the grill! Our recipe will have you ditching the Brazilian steakhouse and making this beefy delight at home!Jump to Recipe
What is Picanha?
Picanha is a beef top sirloin cap and technically a rump roast. You can find this cut online or in some grocery stores. Sadly, here in the states, rump roasts are carved up and sold as steaks, stewed meats, or trimmed of their delicious buttery fat! The picanha roast is less inexpensive compared to more popular steaks, and lucky for us, it produces the same tender beefiness at half the price.
Traditionally, these roasts are cut into separate steaks then threaded onto large sword skewers. The picanha steaks are seasoned with salt then grilled hot and fast. Aim for medium-rare doneness or an internal temperature between 125-130 degrees F.
Grilled Picanha – Ingredients:
- Picanha roast: about 3 pounds
- Argentinian salt or coarse salt
- 1-2 sword skewers
How to Make Grilled Picanha:
Remove picanha roast from packaging and blot away excess moisture with paper towels. Trim off any silver skin over the meat portion and any hanging bits of fat and flesh from the roast. Do not trim off the fat cap. That is pure gold!
Next, turn the beef roast over with the meat side facing up. Look for which way the grain of the meat runs. With picanha, you want to cut with the grain instead of other types of beef that require cutting against the grain.
Cut the small end sections off, then cut the roast into 1 1/4″-1 1/2″ thick steaks.
Next, form the picanha steaks into a “C” shape. Run your sword skewer through the center of the fat cap, and thread the steaks as pictured—average 3 steaks per skewer.
Prepare your grill for 400 degrees F. Remember that picanha steaks cook hot and fast! We used the Puma by Nuke for this recipe, and it did an amazing job. Please read my review of the Nuke for more information. However, you can use any outdoor cooker to make grilled picanha, as long as they reach high temperatures and accommodate 1-2 large sword skewers.
Season the steaks with salt. Be generous with the seasoning, and make sure to salt the fat cap as well.
Once your grill is up to temperature, it is time to start cooking. Place your picanha on the grill and cook for 10-12 minutes total or 5-6 minutes per side for medium-rare doneness. Refer to my steak temperature guide for precise temperature breakdowns.
Once your picanha has cooked to desired doneness, remove from the grill and place onto a large cutting board. Let the steaks rest for 10 minutes.
Carving Grilled Picanha:
You have a few choices when it comes to carving picanha, either carve straight from the skewer like they do in Brazilian steakhouses. Or, remove the picanha from the skewer and slice. You also have the option of serving your grilled picanha as a whole, or sliced and smothered in our delicious Board Dressing for Beef.
If you do not have sword skewers, you can grill your picanha as individual steaks. Follow the instructions except for threading them onto skewers. Grill for 10-12 minutes or your desired doneness, and serve sliced or whole. Use our Brazilian Barbecue Rub for a more dressed-up grilled picanha!
What to serve with it:
You can serve grilled picanha with Brazilian cheese bread or our twice-baked potato casserole.
- 1 picanha roast about 3 pounds
- 2 tablespoons Argentinian salt or coarse salt
- Remove picanha roast from packaging and blot dry with paper towels. Trim off silver skin from the meat portion, but leave the fat cap intact.
- Cut off the ends of the roast. Next, cut the picanha roast WITH the grain into 1 1/4″-1 1/2″ individual steaks.
- For steaks into a “C” shape, and thread them onto your sword skewers. Average 3 steaks per skewer. Season well with salt, including the fat cap.
- Heat your grill to 400 degrees F.
- Place the picanha skewers onto the grill and cook 5-6 minutes per side or 10-12 minutes total for medium-rare doneness. Leave on longer for medium to medium-well doneness.
- Once cooked, remove skewers from the grill and place them onto a clean cutting board. Rest grilled picanha for 10 minutes. Carve and serve with Brazilian cheese bread or mashed potatoes.
- If you do not have sword skewers, you can grill your picanha as individual steaks. Follow the instructions except for threading them onto skewers. Grill for 10-12 minutes or your desired doneness, and serve sliced or whole. Use our Brazilian Barbecue Rub for a more dressed-up grilled picanha!
All images in this post are by Sabrina Baksh for derrickriches.com