Grilled Picanha with Vinagrete
Picanha is the cut Brazilians love most at a churrasco, the Brazilian barbecue. It is the top sirloin cap, a triangular piece of beef with a thick layer of fat that melts over the grill and bastes the meat as it cooks. Coarse salt is the only seasoning, and the fresh vinagrete, a chopped tomato, onion and pepper salsa, cuts through the richness.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 20 mins
- Salt and rest
- 25 mins
- Total Time
- 1 hr 5 mins
- Servings
- 6 servings
How do you make Grilled Picanha with Vinagrete?
To make grilled picanha, cut a 1.2 kg sirloin cap with the grain into 4 cm steaks, score the fat and rub with coarse salt. Grill fat-side down over medium heat for 3-5 minutes, then 4-6 minutes per side over high heat until the centre reaches 63°C (145°F). Rest for 10 minutes, slice thinly against the grain and serve with tomato and onion vinagrete.
- Total time
- 1 hr 5 mins
- Calories
- 440 per serving
- Protein
- 39 g
- Yield
- 6 servings
- Difficulty
- Medium
- Method
- Grilling
Ingredients
Vinagrete
Picanha
Equipment
Gas or charcoal grill · Instant-read thermometer · Sharp carving knife · Cutting board · Medium bowl
Quick Directions
Make the vinagrete
Mix the vinagrete ingredients and chill.
Trim and cut the picanha
Trim and score the fat, then cut into 4 cm steaks with the grain.
Salt the steaks
Rub with coarse salt and rest for 15 minutes.
Heat the grill
Heat a two-zone grill with one side on high.
Render the fat
Grill fat-side down for 3-5 minutes until golden.
Grill the meat
Grill 4-6 minutes per side until the centre reaches 63°C (145°F).
Rest, slice and serve
Rest for 10 minutes, slice thinly across the grain and serve with vinagrete.
Step-by-Step Instructions
Follow these detailed steps to make the perfect grilled picanha with vinagrete.
Make the vinagrete
Stir the tomatoes, onion, green pepper, parsley, olive oil, vinegar, salt and a few grinds of pepper together in a bowl. Cover and refrigerate while you prepare the meat so the flavours come together.
Trim and cut the picanha
Pat the picanha dry. If the fat cap is thicker than about 1.5 cm, trim it down to 1-1.5 cm. Score the fat in a criss-cross pattern, cutting through the fat but not into the meat. Turn the picanha so you can see which way the grain runs, then cut it with the grain into steaks about 4 cm thick. You will slice them across the grain after cooking.
Salt the steaks
Rub the coarse salt all over the steaks, pressing it into the scored fat. Leave at room temperature for 15 minutes while you heat the grill.
Heat the grill
Set up the grill for two zones: high heat on one side, around 230-260°C (450-500°F), and low or no heat on the other. Clean and oil the grates.
Render the fat
Stand the steaks fat-side down on the grate over medium heat, between the hot and cool zones, leaning them against each other if needed. Grill for 3-5 minutes until the fat is golden and rendering. If the dripping fat causes flare-ups, move the steaks to the cool side for a moment.
Grill the meat
Lay the steaks on a cut side over high heat and grill for 4-6 minutes per side, until well browned. Check the thickest part with an instant-read thermometer: government food safety guidance for whole cuts of beef is 63°C (145°F), followed by a rest of at least 3 minutes. Move the steaks to the cool side if they brown too quickly before reaching temperature.
Rest, slice and serve
Rest the steaks on a cutting board for 10 minutes. Brush off any loose salt, then slice them thinly across the grain, keeping a strip of fat on each slice. Serve with the vinagrete spooned over, and rice and black beans if you like.
Recipe Tips
- Ask the butcher for top sirloin cap, rump cap or coulotte with the fat left on. A whole cap usually weighs 1-1.5 kg.
- Use coarse salt, as Brazilian cooks do. It seasons the outside without making the meat too salty. If you only have fine table salt, use 2 tsp.
- Cut with the grain into steaks, then slice across the grain after cooking. Slicing the wrong way makes picanha chewy.
- Don't trim off all the fat. It bastes the meat on the grill and is a big part of the flavour; you can leave it on your plate if you prefer.
- The vinagrete gets juicier as it sits. Drain off some liquid before serving if it looks watery.
Variations
- Churrascaria skewers: fold each 4 cm steak into a C shape with the fat on the outside and thread 2-3 onto a long metal skewer. Grill, turning, for 15-20 minutes until the centre reaches 63°C (145°F).
- No grill: sear the steaks fat-side down in a cast-iron skillet over medium heat for 6-8 minutes, sear each cut side for 2 minutes, then finish in a 200°C (400°F) oven for 6-10 minutes until they reach 63°C (145°F).
- Whole roast: grill or sear the whole cap fat-side first, then roast at 200°C (400°F) for 30-40 minutes until the centre reaches 63°C (145°F), and slice thinly.
- Swap the vinagrete for a garlicky chimichurri, the classic partner for grilled beef in Argentina and Uruguay.
Nutrition (per serving)
| Calories | 440 |
|---|---|
| Protein | 39 g |
| Carbs | 4 g |
| Fat | 30 g |
| Saturated fat | 10 g |
| Fibre | 1 g |
| Sugar | 2.5 g |
| Sodium | 880 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate sliced picanha in an airtight container for up to 3 days. Keep the vinagrete separately for up to 2 days.
- Freezer
- Freeze cooked, sliced picanha for up to 3 months and thaw overnight in the fridge. The vinagrete does not freeze well.
- Reheat
- Warm slices in a hot skillet for 30-60 seconds per side so they don't overcook, or eat them cold in sandwiches and salads.
Grilled Picanha with Vinagrete FAQs
What is picanha?
Picanha is the top sirloin cap, a triangular cut from the top of the rump with a thick layer of fat on one side. It is the most popular cut at Brazilian barbecues, where it is salted and grilled with the fat on so the meat stays juicy and full of flavour.
What is picanha called at the butcher?
Depending on where you shop, picanha is sold as top sirloin cap, rump cap, coulotte or sirloin cap. Ask for it whole with the fat cap left on. If the butcher has only trimmed pieces, the meat is still good, but it will be leaner and less juicy.
Should you trim the fat off picanha?
Only if it is thicker than about 1.5 cm. Trim it to 1-1.5 cm and score it so it renders evenly. The fat melts into the meat as it grills and gives picanha its rich flavour.
How do you slice picanha?
Cut the raw cap with the grain into thick steaks. After grilling and resting, slice each steak thinly across the grain. Cutting across the muscle fibres keeps every slice tender.
What is Brazilian vinagrete?
Vinagrete, also called molho à campanha, is a fresh salsa of finely diced tomato, onion and green pepper in oil and vinegar. It is served with almost every Brazilian barbecue to balance the rich grilled meat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
