Picanha à Moda Gaúcha

Embark on a culinary journey to Brazil with this traditional churrasco-style Picanha à Moda Gaúcha, bringing the vibrant flavors and grilling techniques of a Brazilian steakhouse to your own backyard. This recipe highlights the art of grilling and slicing picanha in successive passes, ensuring each serving is hot, juicy, and perfectly cooked to your preference. Serve it with a simple mixed vegetable salad for a complete and satisfying meal.

Ingredients

🥩 1 Picanha Top Sirloin Cap, approximately 1.5 kg
🧂 Coarse salt, 2 tablespoons

Instructions

1- Prepare the Picanha:

• Slice the picanha into three pieces, each approximately 6-8 cm thick.
• Ensure uniform thickness for even cooking.

2- Skewer the Meat:

• Thread each picanha slice onto a metal churrasco skewer.
• Form a "half-moon" shape with the fat cap on the outside.

3- Season:

• Generously sprinkle coarse salt over the skewered meat.
• Ensure the salt forms a savory crust during grilling.

4- Initial Grilling:

• Place the skewer on the upper rack of a churrasqueira over low heat.
• Grill until the outer layer becomes a golden brown.

5- First Carving:

• Use a sharp chef's knife to carve off the grilled outer portions.
• Arrange the slices on a white serving plate.

6- Re-salt and Continue Grilling:

• Lightly sprinkle coarse salt on the remaining unsliced meat.
• Return the skewer to a lower heat for cooking the newly exposed surfaces.

7- Repeat the Process:

• Continue grilling and carving off cooked portions.
• Re-salt and repeat until the skewer is mostly served.

8- Serve:

• Present the freshly sliced Picanha with a mixed vegetable salad.

Prep Time: 15 minutes
Cook Time: Approximately 20-30 minutes total
Total Time: 35-45 minutes
Servings: 6
Equipment:

• Chef's knife
• Wooden cutting board
• Metal churrasco skewer
• Churrasqueira (built-in brick barbecue grill)
• Tongs

Nutritional Information per Serving:

• Calories: Approximately 400 kcal
• Proteins: 30g
• Fats: 30g
• Carbohydrates: 0g

Cooking Tips:

• Ensure the initial slices are thick enough to maintain structure and moisture.
• Use tongs to handle the hot skewers safely when grilling and carving.

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Picanha à Moda Gaúcha