Churrasco Style Picanhasteak
Create your own churrascaria by cutting the picanha steak into thick slices and cooking them on a skewer
What’s your favorite steak? I get this question often and the answer is always the same: picanhasteak! This beef cut is most beloved in brazil, where it’s a staple on the menu of every churrascaria (grill restaurant). Most commonly known here as sirloin cap, it has all the attributes necessary for the most delicious steak sensation.
On the outside, a nice layer of fat melts and moisturizes your meat when you cook it. On the inside you’ll find a beautifully marbled texture. Create your own Brazilian churrascaria by cutting the picanha steak into thick slices and cooking them on a skewer. Then serve with some homemade chimichurri.
The ingredients:
(serves 4-5)
- 1 picanhasteak circa 1,4 kg
- 6 cloves of garlic, minced
- 1 tbsp coarse sea salt
- freshly ground black pepper
Chimichurri
- 3 fresh bay leaves, stems removed, finely chopped
- 2 fresh green jalapeños, finely chopped, with seeds
- 1 red pepper, finely chopped, with seeds
- 1 bunch curly-leaf parsley, very finely chopped
- 1 bunch fresh flat leaf parsley, very finely chopped
- 1/2 bunch fresh cilantro (coriander), very finely chopped
- 1/3 cup (70 ml) white wine vinegar
- 2/3 cup (160 ml) olive oil
Gear:
- 2 large stainless-steel BBQ- of kebabskewers
- BBQ configured for direct grilling with two temperature zones
How to make:
Duration: Preparation 1 hour
Cooking: ½ hour
Configure the BBQ for direct grilling. Heat with two different temperature zones: one scorching hot zone for high heat searing (660 ºF / 350 ºC) and one medium heat zone (320 ºF / 160 ºC) for further cooking.
Cut the picanhasteak crosswise into thick strips of 2” (5 cm) wide. Thoroughly rub all around with the halved garlic bulb. Fold the picanha strips so that the fat layer is curved around the outside and slide them onto the skewer. Sprinkle with sea salt and place them over the high heat zone of the BBQ. Rotating now and then, cook the skewers until the fat starts to melt and the meat has nicely browned. Proceed to cook the picanhas over the medium heat zone until the internal temperature reaches 129 ºF (54 ºC).
Let rest briefly, sprinkle with black pepper. For an authentic Brazilian churrasco experience, thinly slice the picanhasteak while they’re on the skewer. Serve with the chimichurri along with a Latin-American meal of roasted vegetables, fajitas, and corn polenta.
