Brazilian Picanha – Grilled Rump Cap
Brazil’s most famous barbecue cut, Picanha is a tender and flavorful rump cap grilled over open flames and often served sliced with coarse salt.
Ingredients (Serves 4):
* 1.2kg picanha (rump cap) beef cut
* Coarse sea salt
* Optional: garlic powder, black pepper
Instructions:
1. Score the fat cap lightly and season generously with coarse salt.
2. Grill over high heat to sear, then move to indirect heat to cook to medium-rare (~30 minutes).
3. Let rest before slicing thinly against the grain.
4. Serve with farofa, vinaigrette, and rice.
Brazilian Tip:
Serve with vinagrete salsa made from tomatoes, onions, vinegar, and olive oil.
Brazil’s most famous barbecue cut, Picanha is a tender and flavorful rump cap grilled over open flames and often served sliced with coarse salt.
Ingredients (Serves 4):
* 1.2kg picanha (rump cap) beef cut
* Coarse sea salt
* Optional: garlic powder, black pepper
Instructions:
1. Score the fat cap lightly and season generously with coarse salt.
2. Grill over high heat to sear, then move to indirect heat to cook to medium-rare (~30 minutes).
3. Let rest before slicing thinly against the grain.
4. Serve with farofa, vinaigrette, and rice.
Brazilian Tip:
Serve with vinagrete salsa made from tomatoes, onions, vinegar, and olive oil.
Brazilian Picanha – Grilled Rump Cap
Brazil’s most famous barbecue cut, Picanha is a tender and flavorful rump cap grilled over open flames and often served sliced with coarse salt.
Ingredients (Serves 4):
* 1.2kg picanha (rump cap) beef cut
* Coarse sea salt
* Optional: garlic powder, black pepper
Instructions:
1. Score the fat cap lightly and season generously with coarse salt.
2. Grill over high heat to sear, then move to indirect heat to cook to medium-rare (~30 minutes).
3. Let rest before slicing thinly against the grain.
4. Serve with farofa, vinaigrette, and rice.
Brazilian Tip:
Serve with vinagrete salsa made from tomatoes, onions, vinegar, and olive oil.
