Grilled Picanha (Brazilian Steak)
This Grilled Picanha Steak is a delicious, juicy grilled steak popular in Brazilian steakhouses. It's a buttery, melt-in-your-mouth bite of good meat cooked over charcoal with simple seasoning.
Prep Time15 minutes mins
Cook Time20 minutes mins
Resting Time10 minutes mins
Total Time45 minutes mins
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Picanha, Picanha Steak
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)
Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.
Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.
Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.
Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.
Calories: 155kcal | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 60mg | Potassium: 385mg | Calcium: 24mg | Iron: 2mg