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Picanha is the great Brazilian steakhouse cut — rump cap with a thick fat cap, skewered and roasted over charcoal, sliced table-side. Nothing but rock salt.
Serves 4–6 peoplePrep 15 minCook 30 min
What to ask for
This recipe calls for Picanha. Can't get it where you are?
Ingredients & method
Ingredients
- 1 whole picanha (rump cap), about 1.2 kg, fat cap intact
- Coarse rock salt (sal grosso)
- Farofa and vinaigrette to serve (traditional)
Method
- 1Score the fat cap in a crosshatch pattern, cutting through to but not into the meat.
- 2Fold the picanha in a 'C' shape with the fat cap on the outside and skewer on a large metal skewer. If making multiple portions, fold and skewer multiple pieces together.
- 3Cover generously with rock salt on all sides. This forms a crust that will be shaken off before serving.
- 4Grill over medium-high charcoal, rotating every 5 minutes, for 25–30 minutes total until the fat is fully rendered and slightly charred.
- 5Remove from the skewer, shake off excess salt, and rest 5 minutes. Slice thinly against the grain with a sharp knife. Serve with farofa and fresh vinaigrette.
Cook this well
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Chef's tip
The fat cap is the whole point of picanha — never trim it before cooking. The fat renders through the meat and is what gives the cut its incomparable flavour.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.