Brazilian Style Picanha
If you’re looking for a food adventure and tender cut of beef to grill tonight, Brazilian Style Picanha is where it’s at! This cut, also known as rump cover, is a favorite at any Brazilian steakhouse. But today, I’ll show you how to make it right here in the United States in your own backyard with the best Cowboy Lump Charcoal. If this is your first time meeting the coulotte steak, the picanha cut of beef is rich, juicy, and packed with flavor thanks to the large fat layer. If you want more information on this cut, check out my What is Picanha? article! Paired with zesty salsa and some homemade egg farofa, this masterpiece takes you straight to South America without leaving home. Table of Contents Why You’ll Love Brazilian PicanhaBrazilian Style Picanha IngredientsWhich kind of Cowboy Charcoal should I get to grill picanha?How to Make Brazilian-Style PicanhaPrep the MeatFire up the GrillMix the Fresh SalsaMake the Egg FarofaServe it UpWhat to Serve with Brazilian Style PicanhaHow to Store Leftovers & Reheating InstructionsMore PicanhaFAQs for Brazilian Style PicanhaFlavor X Fire & FOOD X FireBrazilian Style Picanha Recipe Why You’ll Love Brazilian PicanhaBrazilian Style Picanha Ingredients Why You’ll Love Brazilian Picanha Brazilian Style Picanha Ingredients Which kind of Cowboy Charcoal should I get to grill picanha? How to Make Brazilian-Style Picanha Prep the MeatFire up the GrillMix the Fresh SalsaMake the Egg FarofaServe it UpWhat to Serve with Brazilian Style PicanhaHow to Store Leftovers & Reheating Instructions Prep the Meat Fire up the Grill Mix the Fresh Salsa Make the Egg Farofa Serve it Up What to Serve with Brazilian Style Picanha How to Store Leftovers & Reheating Instructions More Picanha FAQs for Brazilian Style Picanha FAQs for Brazilian Style Picanha Flavor X Fire & FOOD X Fire Brazilian Style Picanha Recipe Why You’ll Love Brazilian Picanha Picanha, whether you call it rump cap, culotte steak, or top sirloin cap steaks, is one freakin’ delicious cut of meat. It’s easy to cook and loaded with flavor. The thick fat cap bastes the meat as it cooks, keeping everything juicy and tender. This cut is typically prepared with minimal seasoning—just some sea salt—because the meat itself is so flavorful. Whether you’re a home cook or a seasoned grill master, picanha is sure to be a new favorite in your grilling roster. It’ll be one of your family’s favorite cuts too, for good reason! For a deep dive into the world of picanha, check out my ultimate guide YouTube! If you want to join me in my picanha obsession, check out How to Cook Picanha, Picanha Steak Sandwich, Steakhouse Picanha, and Rotisserie Picanha with Parmesan Crust. Brazilian Style Picanha Ingredients Before you fire up the grill, here’s your grocery list: Picanha – Picanha meat is easy to source from your local butcher or local grocery stores. Add on some kosher salt and canola oil for the simple seasonings. Salsa – Grab the freshest tomatoes, red onion, jalapeño, parsley, and lemon you can find. Then, make sure you have some good champagne vinegar and olive oil. Egg Farofa – For this surprisingly satisfying side dish, you’ll need some cassava flour, unsalted butter, a white onion, fresh eggs, and scallions. Picanha – Picanha meat is easy to source from your local butcher or local grocery stores. Add on some kosher salt and canola oil for the simple seasonings. Salsa – Grab the freshest tomatoes, red onion, jalapeño, parsley, and lemon you can find. Then, make sure you have some good champagne vinegar and olive oil. Egg Farofa – For this surprisingly satisfying side dish, you’ll need some cassava flour, unsalted butter, a white onion, fresh eggs, and scallions. With these straightforward ingredients in your shopping cart, you’re already halfway to the most fantastic picanha recipe you’ve ever tasted. Which kind of Cowboy Charcoal should I get to grill picanha? For the best-grilled picanha, Cowboy Oak & Hickory Hardwood Lump Charcoal is the way to go. It burns hot and fast, giving you that perfect sear while adding a deep, smoky flavor. Plus, it’s all about controlling the heat, so lump charcoal gives you more flexibility for those quick adjustments. Perfect for nailing that crispy fat cap! How to Make Brazilian-Style Picanha Let’s get down to business and start cooking this flavorful steak, which is as close to traditional picanha as I can get. We’ve also got the fresh salsa and farofa as fun side items that also bring Brazilian tradition to this meal. Prep the Meat Start by slicing your whole picanha into thick steaks, making sure to cut across the grain of the meat (this helps make it more tender). Leave that fat cap intact—it’s what makes this juicy cut of beef so flavorful. Once your steaks are cut, bend them into a crescent shape and skewer them onto large metal skewers or long metal skewers. If you’ve got a rotisserie like the one I have on my new FYR Grill, that’s even better! I like to use a knife to create a hole for the rotisserie spit. As you can see above, I plunge the knife down the middle of the picanha so that it slides easier onto the rotisserie spit. Then, rub the picanha with canola oil and generously season the steaks with coarse sea salt. Fire up the Grill Now for the fun part! Preheat your grill for indirect heat around 300 degrees F. Rip open your Cowboy Charcoal bag and make space for the hot charcoal on one side to create a two-zone heat source. This allows the picanha to slow-cook without burning the outside too quickly. Once the hot grill is ready, get your skewered picanha on there and let them roast over the hot coals. Cook the steaks until they reach an internal temperature of 120 degrees F for medium-rare, which should take about 45-60 minutes. A meat thermometer is helpful to ensure that the steak reaches the perfect temperature. After cooking, rest the meat for 15-20 minutes before slicing. Mix the Fresh Salsa For a bright, zesty salsa, combine diced tomatoes, red onion, jalapeño, and then the parsley in a bowl. Drizzle with olive oil, splash in some champagne vinegar, and squeeze the juice of a lemon. Season with kosher salt to taste, and your salsa is ready to go. You can prepare this while the picanha is on the rotisserie. Make the Egg Farofa After the our Brazilian Style Picanha is cooked, you can move to preparing the farofa. Melt some butter in a cast iron skillet and then toss in the sliced onions. Sauté them for a few minutes until they’re soft, then scramble the eggs right in the pan. When the eggs are almost set, stir in the cassava flour and season to taste with salt. Garnish with scallions, and voila, your savory egg farofa is ready! Serve it Up Once your picanha has rested, slice it straight off the skewers or into thin slices. Serve with a spoonful of salsa on top and a side of egg farofa. Remember, this flavorful steak is perfect for any special occasion, and your guests are sure to fall in love with this flavorful cut of beef. What to Serve with Brazilian Style Picanha Picanha is a showstopper on its own, but if you want to go all out, serve it with some traditional Brazilian sides like black beans, grilled vegetables, or garlic rice. Also, a cold Caipirinha pairs perfectly with this beef cut, making it the ultimate special occasion meal. How to Store Leftovers & Reheating Instructions Got leftovers? Heck yes! Store any extra picanha in an airtight container in the fridge for up to 3 days. Reheat the slices in a cast iron pan over medium-high heat on the grill for a few minutes on each side and serve with your favorite sides. More Picanha FAQs for Brazilian Style Picanha What is Egg Farofa anyway? Egg Farofa is a Brazilian side dish made by toasting cassava flour and mixing it with scrambled eggs, onions, and garlic. It’s got a crunchy texture and is usually served with grilled meats or stews. You can also toss in some bacon or veggies if you’re feeling creative. Do I have to use a rotisserie for the best picanha? No! You can cook picanha directly on the grill using long skewers. The key is to keep that fat side up so the fat melts down into the meat as it cooks. Can I use a gas grill for picanha? Absolutely. Just make sure you create a two-zone setup, where one side of the grill is hot for searing and the other is cooler for indirect cooking. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 2-3 Whole Picanha cut into steaks▢ 1 tbsp Large Grain Kosher Salt▢ Canola Oil as needed ▢ 2-3 Whole Picanha cut into steaks ▢ 1 tbsp Large Grain Kosher Salt ▢ Canola Oil as needed Fresh Salsa: ▢ 1 cup Diced Tomatoes▢ ¼ cup Red Onion diced▢ 1 Whole Jalapeño diced▢ 2.5 tbsp Chopped Parsley▢ 1.5 tbsp Champagne Vinegar▢ 1 medium Lemon juiced▢ Olive Oil as needed▢ Kosher Salt to taste ▢ 1 cup Diced Tomatoes ▢ ¼ cup Red Onion diced ▢ 1 Whole Jalapeño diced ▢ 2.5 tbsp Chopped Parsley ▢ 1.5 tbsp Champagne Vinegar ▢ 1 medium Lemon juiced ▢ Olive Oil as needed ▢ Kosher Salt to taste Egg Farofa: ▢ 1 cup Toasted Cassava Flour▢ 2 tbsp Unsalted Butter▢ ½ White Onion sliced▢ 4 Fresh Eggs scambled▢ Chopped Scallions garnish▢ Salt to taste ▢ 1 cup Toasted Cassava Flour ▢ 2 tbsp Unsalted Butter ▢ ½ White Onion sliced ▢ 4 Fresh Eggs scambled ▢ Chopped Scallions garnish ▢ Salt to taste Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the rotisserie spike. Lather in oil and generously season with the Coarse Sea Salt.Preheat your grill for indirect rotisserie cooking around 300F (aka two zone).Add your picanha to the rotisserie and start cooking. Cook for about 45-60 minutes until they are 120F internal for medium rare. Then, pull off and let rest for 15 minutes.Add a skillet to the grill along with the onions and butter. Saute for 2-3 minutes until softened, then add in your eggs and cook until almost done. When close to done, add the cassava flour, salt and scallions. Mix together and then pull off.Next, add all the ingredients into a bowl for your Fresh Salsa. Mix and set to the side.Slice your picanha either on the skewer or off. Top with the Fresh Salsa and serve with the Egg Farofa. Enjoy! Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the rotisserie spike. Once sliced, carefully form them into a “C” shape and skewer them onto the rotisserie spike. Lather in oil and generously season with the Coarse Sea Salt. Lather in oil and generously season with the Coarse Sea Salt. Preheat your grill for indirect rotisserie cooking around 300F (aka two zone). Preheat your grill for indirect rotisserie cooking around 300F (aka two zone). Add your picanha to the rotisserie and start cooking. Cook for about 45-60 minutes until they are 120F internal for medium rare. Then, pull off and let rest for 15 minutes. Add your picanha to the rotisserie and start cooking. Cook for about 45-60 minutes until they are 120F internal for medium rare. Then, pull off and let rest for 15 minutes. Add a skillet to the grill along with the onions and butter. Saute for 2-3 minutes until softened, then add in your eggs and cook until almost done. When close to done, add the cassava flour, salt and scallions. Mix together and then pull off. Add a skillet to the grill along with the onions and butter. Saute for 2-3 minutes until softened, then add in your eggs and cook until almost done. When close to done, add the cassava flour, salt and scallions. Mix together and then pull off. Next, add all the ingredients into a bowl for your Fresh Salsa. Mix and set to the side. Next, add all the ingredients into a bowl for your Fresh Salsa. Mix and set to the side. Slice your picanha either on the skewer or off. Top with the Fresh Salsa and serve with the Egg Farofa. Enjoy! Slice your picanha either on the skewer or off. Top with the Fresh Salsa and serve with the Egg Farofa. Enjoy! Which kind of Cowboy Charcoal should I get to grill picanha? For the best-grilled picanha, Cowboy Oak & Hickory Hardwood Lump Charcoal is the way to go. It burns hot and fast, giving you that perfect sear while adding a deep, smoky flavor. Plus, it’s all about controlling the heat, so lump charcoal gives you more flexibility for those quick adjustments. Perfect for nailing that crispy fat cap! Calories: 484kcal | Carbohydrates: 32g | Protein: 30g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 248mg | Sodium: 1957mg | Potassium: 581mg | Fiber: 3g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 31mg | Calcium: 116mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!