World Flavors Cookbook

Churrasco (Picanha)

The star of the Brazilian barbecue — a tender, fat-capped sirloin cap grilled over charcoal with only coarse salt.

Cuisine: Brazil

Ingredients

• 1kg Picanha (sirloin cap) with fat cap intact
• Coarse rock salt (sal grosso)

Instructions

1. Cut the picanha into thick steaks (about 2-3 inches).
2. Season generously with coarse salt on all sides.
3. Skewer the steaks in a "C" shape or place directly on a grill over hot embers.
4. Grill the fat side first to render the fat, then flip to sear the meat.
5. Cook to medium-rare or medium.
6. Shake off excess salt, let rest for 5 minutes, and slice thinly across the grain.