About this dish
A prized cut of beef rump cap, grilled with a thick fat cap for maximum flavor.
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Ingredients
🥩1.5kg picanha (rump cap), fat on
🧂Coarse rock salt
🔥Charcoal, for grilling
Method
Serves 31
Score the fat cap in a crosshatch pattern.2
Curve the meat onto skewers, fat side out.3
Season generously with coarse salt.4
Grill over hot charcoal, fat side down first, until well rendered and browned.5
Slice thinly against the grain and serve immediately.✓ What Makes it Authentic
Picanha is a cornerstone of Brazilian churrascaria culture, referring to both the cut and its traditional skewered, salt-crusted preparation.
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