Picanha
Nutrition
per serving (255 g)
🔥 650kcal
🥩 55Protein
🥑 48Fat
🍞 0Carbs
Fiber: 0 g Sugar: 0 g Saturated fat: 19 g Salt: 5 g
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🛒 Ingredients
- Picanha (Beef Sirloin Cap) 250 g · 650 kcal
- Coarse salt 5 g · 0 kcal
👨🍳 Instructions
- Prepare the picanha by scoring the fat cap in a crosshatch pattern, ensuring not to cut into the meat.
- Season the picanha generously with coarse salt on all sides, especially on the fat cap.
- Preheat your grill to medium-high heat with one side set for indirect cooking, or a cast-iron skillet over medium-high heat.
- Place the picanha fat-side down on the direct heat side of the grill or skillet and sear for 5-7 minutes until deeply golden and crispy.
- Flip the picanha and move it to the indirect heat side of the grill, or reduce the heat to medium-low on the skillet.
- Continue cooking for 15-20 minutes, or until it reaches your desired internal temperature (e.g., 55°C/130°F for medium-rare).
- Remove the picanha from the grill/skillet and let it rest on a cutting board for 10-15 minutes before slicing against the grain.
