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Picanha Recipes - Campo Meat

Picanha Recipes

1. Classic Whole Picanha (2.5 - 3.5 lb) Grilled:

Ingredients:

  • 1 whole Picanha (approximately 2.5 - 3.5 pounds)
  • Coarse sea salt (3 tablespoons)
  • Olive oil (2 tablespoons)
  • Skewers or meat hooks (for grilling)

Cooking Method:

  1. Prepare the Picanha:

    • Place the whole Picanha on a clean cutting board, fat cap side up.
    • Using a sharp knife, score the fat cap in a crisscross pattern, creating square-shaped cuts. Be sure to cut through the fat without reaching the meat.
  2. Season the Picanha:

    • Drizzle olive oil over the entire Picanha, ensuring it coats the meat and the scored fat cap evenly.
    • Sprinkle a generous amount of coarse sea salt on both sides, focusing on the scored fat cap.
  3. Preheat the Grill:

    • Preheat your grill to high heat. You'll want a searing temperature for the initial cooking.
  4. Grill the Picanha:

    • Place the seasoned Picanha directly on the hot grill grates, fat cap side down.
    • Sear the fat cap for about 10-15 minutes until it turns crispy and golden brown. This initial searing helps to render the fat and create a flavorful crust.
  5. Flip and Continue Grilling:

    • Flip the Picanha over so that the meat side is now facing down.
    • Continue grilling for approximately 20-25 minutes or until the internal temperature reaches your desired level of doneness. Use a meat thermometer for accuracy:
      • Rare: 120°F (49°C)
      • Medium-rare: 130°F (54°C)
      • Medium: 140°F (60°C)
      • Medium-well: 150°F (65°C)
  6. Rest and Slice:

    • Remove the Picanha from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.
    • Slice the Picanha against the grain into thin pieces, starting from the thinner end and moving towards the thicker end.

Why Square-Shaped Cuts on the Fat?

Making square-shaped cuts on the fat cap of Picanha serves several purposes:

  1. Enhanced Flavor: The cuts create more surface area for seasoning, allowing the salt to penetrate the fat and infuse it with flavor. As the fat renders during cooking, it bastes the meat with its rich, seasoned juices.

  2. Crispy Crust: The square cuts promote the development of a crispy and golden-brown crust when searing the fat cap. This crust adds texture and a delightful crunch to each bite.

  3. Even Cooking: The scoring helps the fat render evenly, preventing it from becoming overly greasy or chewy. This ensures a harmonious balance of flavors and textures throughout the Picanha.

With this classic whole Picanha recipe, you'll enjoy a perfectly grilled steak with a delectably seasoned, crispy fat cap and tender, juicy meat. It's a Brazilian barbecue favorite that's sure to impress!

 

2. Classic Grilled Picanha Steak:

  • Ingredients:

    • 1.5 pounds Picanha steak
    • 2 tablespoons coarse sea salt
  • Cooking Method:

    • Preheat your grill to medium-high heat.
    • Score the fat cap of the Picanha in a diamond pattern.
    • Season both sides generously with 1 tablespoon of coarse sea salt.
    • Grill fat-side down for 15 minutes until the fat cap is crispy.
    • Flip and grill for another 10-15 minutes for medium-rare. Use a meat thermometer for precision (internal temperature of 135°F or 57°C).

3. Garlic and Herb Picanha:

  • Ingredients:

    • 1.5 pounds Picanha steak
    • 4 cloves garlic, minced
    • 1 sprig fresh rosemary, chopped
    • 1 sprig fresh thyme, chopped
    • 2 tablespoons olive oil
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat your grill to medium-high heat.
    • In a bowl, mix minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
    • Rub this mixture onto both sides of the Picanha.
    • Grill for 15-20 minutes, flipping occasionally, until it reaches medium-rare (internal temperature of 135°F or 57°C).

4. Chimichurri Marinated Picanha:

  • Ingredients:

    • 1.5 pounds Picanha steak
    • Chimichurri sauce (store-bought or homemade)
    • Salt and pepper to taste
  • Cooking Method:

    • Marinate the Picanha steak in chimichurri sauce for at least 30 minutes.
    • Preheat your grill to medium-high heat.
    • Grill for 15-20 minutes, flipping occasionally, until it reaches medium-rare (internal temperature of 135°F or 57°C).

5. Picanha Skewers:

  • Ingredients:

    • 1.5 pounds Picanha steak (cut into 1-inch cubes)
    • 1 red bell pepper (cut into chunks)
    • 1 red onion (cut into chunks)
    • Wooden skewers (soaked in water for 30 minutes)
    • 2 tablespoons olive oil
    • Salt and pepper to taste
  • Cooking Method:

    • Thread Picanha cubes, bell pepper chunks, and onion chunks onto the skewers.
    • Brush with 2 tablespoons of olive oil, salt, and pepper.
    • Grill for 10-12 minutes, turning occasionally, until meat is medium-rare.

6. Picanha Roast with Mustard Crust:

  • Ingredients:

    • 2 pounds Picanha roast
    • 1/4 cup Dijon mustard
    • 2 cloves garlic, minced
    • 1/2 cup bread crumbs
    • 2 tablespoons olive oil
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat your oven to 400°F (200°C).
    • Mix Dijon mustard, minced garlic, bread crumbs, olive oil, salt, and pepper.
    • Spread this mixture evenly over the Picanha roast.
    • Roast for 30-35 minutes until it reaches medium-rare (internal temperature of 135°F or 57°C).

7. Picanha Tacos:

  • Ingredients:

    • 1.5 pounds Picanha steak (sliced)
    • Flour tortillas
    • Salsa
    • Sour cream
    • Shredded lettuce
    • Shredded cheese
  • Cooking Method:

    • Grill or pan-sear the sliced Picanha until medium-rare.
    • Warm the flour tortillas.
    • Assemble tacos with Picanha slices, salsa, sour cream, lettuce, and cheese.

Enjoy these Picanha recipes with precise cooking times, quantities, and steps to create delicious and perfectly cooked dishes!