Living in the land of burgers and hot dogs, I have made it my mission to bring a slice of my homeland’s grilling glory to the USA. So grab your tongs, prepare your taste buds for a fiesta, and let’s dive into the sizzling tale of picanha!
Picture this: it’s a sunny day in Brazil, and the air is filled with the irresistible aroma of barbecued meat. Friends and family gather around the churrasco, clinking glasses of caipirinha, and eagerly awaiting the star of the show – the picanha. It’s like a scene from a meat lover’s dream, and I am here to transport you to that carnivorous paradise, no passport required.
Now, what exactly is this magical picanha that has captured the hearts (and stomachs) of Brazilians far and wide? Well, my dear readers, picanha is not just a cut of beef—it’s a cultural institution. It’s that juicy, tender, and perfectly marbled piece of meat that makes your taste buds do the samba. But here’s the twist: picanha comes from a part of the cow that you might not expect.
You see, in Brazil, we like to think outside the meat box. Picanha comes from the top sirloin, a flavorful and often underappreciated cut of beef. It’s like finding the hidden gem in a pile of rocks or discovering that your crazy aunt makes the best brigadeiros at family gatherings. The top sirloin is carefully trimmed, leaving a beautiful fat cap that adds a burst of flavor and juiciness when cooked to perfection.
Now, let’s talk grilling, my friends. In Brazil, we take our barbecues seriously. It’s a sacred ritual that involves patience, skill, and a touch of Brazilian flair. We fire up the charcoal, summon the churrasqueiro (the barbecue master), and let the picanha work its magic on the grill. It’s a dance between the flames and the meat, a symphony of sizzles and sears, and a test of willpower as the aroma fills the air, tempting you to take a bite before it’s ready.
But here’s the best part: picanha is meant to be shared. In Brazil, it’s a social affair, a time to gather with loved ones, and bond over the universal love of grilled meat. We slice the picanha into thin, mouthwatering pieces and pass it around, each bite telling a story, each chew igniting a chorus of “Mmm!” and “Delicioso!”
Now, I must confess, introducing picanha to the American grilling scene wasn’t always a walk in the park. I faced puzzled looks and raised eyebrows when I asked for this glorious cut at the local butcher. But fear not, my fellow picanha enthusiasts! With a little persistence and a lot of passionate explanations about the wonders of Brazilian barbecue, I managed to win over the hearts of a few brave souls who dared to venture beyond the realm of ribeyes and filet mignons.
Ingredients
- 2.2 pounds of matured picanha
- Coarse salt
Instructions
- Start by heating up your grill and greasing it with a little bit of vegetable oil.
- Place the picanha on the grill and let it cook until it starts to bleed. At this point, sprinkle some coarse salt on top and flip it over.
- Salt the other side of the picanha and continue cooking until it reaches your desired level of doneness.
- Serve the picanha hot off the grill, accompanied by some french fries and black bean rice.
Notes
- Marinate the meat: While the recipe calls for seasoning the picanha only with coarse salt, you could also try marinating the meat in a mixture of herbs and spices to add more flavor. For example, you could mix together some olive oil, garlic, rosemary, and black pepper, and let the picanha marinate in this mixture for a few hours before grilling.
- Try different cooking methods: Instead of grilling the picanha, you could also try cooking it using other methods such as roasting or pan-searing. Each method will give the meat a slightly different flavor and texture, so experiment to find out which one you like best.
- Add some sides: While the recipe suggests serving the picanha with french fries and black bean rice, there are many other sides that would also pair well with this dish. For example, you could serve it with some roasted vegetables, a fresh salad, or some crusty bread to soak up the juices.
- Make a sauce: To add even more flavor to the dish, you could make a sauce to serve alongside the picanha. Chimichurri, a sauce made from parsley, garlic, vinegar, and oil, is a popular choice that would complement the flavors of the meat well.
- Experiment with different cuts of meat: If you can’t find picanha or want to try something different, you could also make this recipe using other cuts of beef such as sirloin or ribeye. Each cut will have its own unique flavor and texture, so don’t be afraid to experiment.
- Pair with a drink: To complete the meal, consider serving the picanha with a drink that complements its flavors. A bold red wine or a cold beer would both be great choices that would help bring out the rich taste of the meat.
