Picanha Churrasco (Brazilian Rump Cap BBQ)
Nutrition
per serving (180 g)
🔥 486kcal
🥩 32Protein
🥑 40Fat
🍞 0Carbs
Fiber: 0 g Sugar: 0 g Saturated fat: 16 g Salt: 2 g
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🛒 Ingredients
- Picanha (Top Sirloin Cap) 180 g · 486 kcal
👨🍳 Instructions
- Prepare the picanha by slicing it into thick, crescent-shaped pieces, ensuring each slice has a generous portion of the fat cap.
- Thread the picanha pieces onto skewers, folding them with the fat cap facing outwards, then generously season with coarse sea salt on all sides.
- Grill over medium-high heat, starting with the fat cap down, until it renders and becomes crispy, then rotate to cook all sides to your desired doneness, typically medium-rare to medium.
- Once cooked, remove the picanha from the skewers, let it rest for 5-10 minutes, then slice against the grain before serving immediately.
