Picanha recipe – how to cook picanha

Mouthwatering Picanha: The Ultimate Brazilian Steak Experience

Picanha, also known as rump cap or sirloin cap, is a prized cut of beef that has been a staple in Brazilian cuisine for generations.

This succulent and flavorful cut is known for its tender texture and rich, beefy flavor that is sure to satisfy even the most discerning meat lovers.

In this recipe, we will guide you through the step-by-step process of preparing the perfect picanha, using traditional Brazilian techniques that will transport your taste buds straight to the heart of Rio de Janeiro.

Preparation Time

• Marinating time: 2-4 hours
• Cooking time: 20-30 minutes
• Resting time: 10 minutes

This recipe is suitable for 4-6 people and is rated as medium difficulty.

Picanha Ingredients

For the perfect picanha, you will need:

• 2-3 lbs of picanha, cut into 1-inch thick steaks
• 4 cloves of garlic, minced
• 2 tbsp of coarse sea salt
• 2 tbsp of olive oil
• 1 tbsp of black pepper
• 1 tbsp of smoked paprika
• 1 tbsp of dried oregano
• 1 tbsp of cumin
• 1 tbsp of chili powder (optional)

For a vegan version, you can substitute the picanha with portobello mushrooms or jackfruit. For a gluten-free version, simply omit the cumin and chili powder.

Preparation steps

1. Start by trimming any excess fat from the picanha, leaving a thin layer of fat on one side.
2. In a small bowl, mix together the minced garlic, sea salt, olive oil, black pepper, smoked paprika, oregano, cumin, and chili powder (if using).
3. Rub the spice mixture all over the picanha, making sure to coat both sides evenly.
4. Place the picanha in a large resealable plastic bag or a covered dish and let it marinate in the refrigerator for at least 2 hours, or up to 4 hours for maximum flavor.
5. When you’re ready to cook, remove the picanha from the refrigerator and let it come to room temperature for about 30 minutes.
6. Preheat your grill, air fryer, or oven to high heat (around 450°F).
7. If using a grill, place the picanha on the grates with the fat side up and let it cook for 5-7 minutes, or until it develops a nice char.
8. Flip the picanha over and continue cooking for another 5-7 minutes, or until it reaches your desired level of doneness (we recommend medium-rare for optimal flavor and texture).
9. If using an air fryer or oven, place the picanha on a wire rack or baking sheet and cook for 20-25 minutes, flipping halfway through, or until it reaches your desired level of doneness.
10. Once the picanha is cooked to your liking, remove it from the heat and let it rest for 10 minutes before slicing and serving.

Nutritional Benefits

• High in protein, which is essential for building and repairing muscle tissue
• Rich in iron, which helps to transport oxygen throughout the body
• Contains zinc, which supports a healthy immune system
• Provides B vitamins, which are important for energy production and metabolism
• Low in carbohydrates, making it a great option for those following a low-carb or ketogenic diet

Possible Additions or Upgrades

• Serve the picanha with a side of chimichurri sauce, a traditional Argentine condiment made with parsley, garlic, olive oil, and red wine vinegar.
• Pair the picanha with grilled vegetables like asparagus, bell peppers, or zucchini for a complete and balanced meal.
• Top the picanha with a sprinkle of fresh herbs like cilantro or parsley for added freshness and flavor.
• Experiment with different spice blends or marinades to customize the flavor of the picanha to your liking.

Frequently Asked Questions

What is the best way to slice picanha?

For the most tender and juicy results, it’s important to slice the picanha against the grain. This means cutting perpendicular to the direction of the muscle fibers, which helps to break them up and make the meat more tender.

Can I use a different cut of beef instead of picanha?

While picanha is the traditional cut used in this recipe, you can certainly experiment with other cuts of beef like ribeye, sirloin, or flank steak. Just keep in mind that the cooking time and method may need to be adjusted depending on the thickness and texture of the meat.

How do I know when the picanha is cooked to my desired doneness?

The best way to check for doneness is to use a meat thermometer. For medium-rare, the internal temperature should be around 135°F. For medium, aim for 140-145°F, and for well-done, cook until the internal temperature reaches 160°F.

Can I make picanha in advance?

While picanha is best enjoyed freshly cooked, you can certainly prepare it in advance and reheat it when ready to serve. To do this, cook the picanha to your desired doneness, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, slice the picanha and reheat it in a skillet or in the oven until warmed through.

What should I serve with picanha?

Picanha pairs well with a variety of sides, from grilled vegetables to rice and beans. Some of my personal favorites include garlic mashed potatoes, roasted sweet potatoes, and a simple salad with mixed greens and a tangy vinaigrette.

How much picanha should I plan to serve per person?

As a general rule of thumb, plan to serve about 1/2 pound of picanha per person. This should be plenty to satisfy even the heartiest of appetites, especially when paired with sides and accompaniments.

Can I freeze leftover picanha?

Yes, you can certainly freeze leftover picanha for later use. To do this, let the meat cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. It should keep in the freezer for up to 3 months. When ready to eat, simply thaw the picanha in the refrigerator overnight and reheat it in a skillet or in the oven until warmed through.

What is the best way to reheat leftover picanha?

To reheat leftover picanha, start by letting it come to room temperature for about 30 minutes. Then, heat a skillet or griddle over medium-high heat and add a bit of oil or butter. Add the sliced picanha to the skillet and cook for 1-2 minutes per side, or until heated through. Alternatively, you can reheat the picanha in the oven at 350°F for 10-15 minutes, or until warmed through.

Can I use a different type of salt instead of coarse sea salt?

While coarse sea salt is the traditional choice for seasoning picanha, you can certainly experiment with different types of salt to suit your taste preferences. Kosher salt, Himalayan pink salt, or even flaky sea salt can all be used in place of coarse sea salt. Just keep in mind that different types of salt may have different levels of saltiness, so you may need to adjust the amount used accordingly.

What is the best way to store leftover picanha?

To store leftover picanha, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container in the refrigerator. It should keep for up to 3 days. When ready to eat, simply reheat the picanha in a skillet or in the oven until warmed through.

I hope you’ve enjoyed this recipe for mouthwatering picanha as much as I have enjoyed sharing it with you. This dish holds a special place in my heart, as it reminds me of the many family gatherings and celebrations we’ve shared over the years.

There’s just something about the aroma of sizzling picanha on the grill that brings everyone together and creates lasting memories. 

So go ahead and give this recipe a try – I promise you won’t be disappointed! And when you do, be sure to snap a photo and share it on social media using the hashtag #picanhapassion. Let’s spread the love for this incredible dish far and wide, and create even more unforgettable moments with the ones we love.