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 you'll need
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Equipment
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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.
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.