What is Picanha?
Picanha is a cut of beef that flies under the radar in the U.S. but is highly prized in South America—especially in Brazil. If you’ve ever tried it, chances are it was at a Brazilian steakhouse. My first taste was at Fogo de Chão in Dallas, and I most recently enjoyed it in Buenos Aires.
In the U.S., it’s more commonly referred to as the “sirloin cap” or “rump cap,” and it’s often trimmed of the thick fat cap that makes it so flavorful. If you want the real experience, ask your butcher to leave that fat layer on—it’s essential.
The name “picanha” comes from the picana, a pole used by Brazilian cattle herders to gently prod their livestock. The spot where they make contact? Right where this cut is found.
Picanha has a firm, satisfying texture similar to sirloin and packs a ton of flavor. While it’s a lean cut, the fat cap renders during cooking, keeping the meat juicy and rich. That fat is key.
I started craving it again but wasn’t near Dallas, so I swung by my favorite local butcher just on a whim. To my surprise, he had it. A South American manufacturing company had recently set up shop nearby, and their employees had been asking for it regularly. Demand spoke—and now he carries picanha, fat cap and all.
Serve this with chimichurri sauce.
Let’s Grill Picanha!
Begin with a nice piece of picanha complete with the fat cap from the butcher. Season with olive oil, salt and pepper, then score the top with a sharp knife. Place it on red hot live oak coals or charcoal to capture that smoky flavor.
Picanha is like sirloin and is cut from the top of the rump with a thick fat cap. The meat itself is very lean and for the best results must not be overcooked. It is best served medium rare or at most just shy of medium. Serve this with chimichurri sauce.
This is Picanha sliced, then finished back on the grill to sear each side. It will remain juicy if done quickly! Print
Grilled Picanha
Medium rare Picanha steak, grilled over red hot live oak coals
Ingredients
- 2 to 2-1/2 lb cut of picanha with the fat cap
- Olive oil
- Sea salt
- Ground black pepper
- Chimichurri sauce – Garnish
Instructions
- Let the meat come to room temp and score the fat cap in a crosshatch with a knife
- Coat the meat with olive oil and rub in salt and pepper for seasoning
- Bring charcoal grill to maximum heat. A live oak fire is best
- Sear the picanha, fat side first for 3-5 minutes, then flip and sear the meat side for 5-8 minutes to allow the fat cap to melt into the meat for medium rare to serve when it is most tender
- Remove from grill and slice across the grain into 1/2″ to 3/4″ slices
- Optional: Return the sliced meat to the hot grill and cook until the desired level of done-ness
- Serve family style with chimichurri sauce and raclette mashed potatoes
Notes
This is a lean cut of beef so be careful and do not overcook