Experience the authentic taste of Brazilian barbecue with our Picanha Churrasco recipe. This succulent sirloin cap is expertly grilled over eucalyptus charcoal, seasoned with a special blend of grill salt and pepper, and served with traditional sides for a feast that captures the essence of a Brazilian churrasco.

Ingredients

🥩 1 piece of Picanha Sirloin Cap, 1-1.5 kg Brand: Bom Beef "Picanha Reserva"
🔥 Eucalyptus Charcoal, large pieces Brand: Carvão Ipê Carvão Especial de Eucalipto
💧 Alcohol Gel for igniting charcoal Generic, no specific brand
🧻 Toilet Paper or Old Bread fire starter Generic
🧂 CantaGallo Salt & Pepper Blend "Sal de Parrilla & Pimenta" by Netão
🥗 Decabron Vinaigrette "Vinagrete do Assador" by Netão

Instructions

1- Prepare the Grill:

• Insert refractory bricks into the bottom of the grill chamber to bring the charcoal closer to the grate.

2- Ignite Charcoal:

• Create a "cup" using toilet paper or old bread, fill it with alcohol gel, and place it in the center of the grill's base.
• Arrange larger pieces of eucalyptus charcoal around and smaller pieces on top. Light the paper to ignite.

3- Heat Grill:

• Let the charcoal burn for 40 minutes to 1 hour until it becomes glowing grey embers and the grill is thoroughly heated.

4- Prepare Picanha:

• Unpack the Bom Beef Picanha. Do not score the fat cap.

5- Initial Searing (Whole Picanha):

• Use a charcoal rake to position embers under the grate.
• Place the whole picanha fat cap down to sear.
• Sear for approximately 2 minutes per side until golden-brown. Rotate to sear all surfaces.

6- Resting:

• Remove the picanha from the grill and let it rest on a cutting board until ambient temperature 10-15 minutes.

7- Slicing:

• Slice the rested picanha into thick strips or steaks, cutting against the grain.

8- Final Searing (Sliced Picanha):

• Return slices to the grill over direct heat. Sear quickly on both sides to preferred doneness.

9- Seasoning:

• Remove grilled picanha slices and sprinkle liberally with CantaGallo Sal de Parrilla & Pimenta.

10- Serve:
- Arrange on a serving plate and accompany with sides like white rice, feijão, farofa, and a drizzle of Decabron Vinagrete do Assador.

Prep Time: 10 minutes
Cook Time: 1.5 to 2 hours (including charcoal prep and resting)
Total Time: 2 hours
Servings: 6-8

Equipment: Artmill Charcoal Grill, Simple expanded metal grill grate, Metal tongs, Chef's knife and carving knife, Sharpening Steel, Black plastic/composite cutting board, Wooden serving board, Charcoal rake, Striped ceramic serving plate

Cooking Tips

• Use refractory bricks to optimize traditional grills by bringing the heat closer.
• Manage charcoal for continuous heat; use a charcoal rake.
• Only slice picanha after resting to retain juices.

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Netão Bom Beef: https://www.youtube.com/c/Net%C3%A3oBomBeef

Picanha Churrasco