Brazilian Picanha (Churrasco-Style)
Servings: 8
Calories: 350kcal
Brazilian picanha is seasoned, cooked churrasco-style on the rotisserie, and carved into tender, browned slices. Serve it with easy homemade chimichurri for a bright, flavorful finish.
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Equipment
- Grill gas, charcoal, or electric (suitable for a rotisserie attachment)
- A rotisserie spit or skewer suitable for your grill
- drip pan
Ingredients
- 3½ lb whole picanha roast fat cap intact
- Kosher salt coarse
- ¼ cup beef rub
- chimichurri sauce for serving
Instructions
- Pat the roast dry. Trim only any very thick, uneven patches of fat; keep the fat cap intact.3½ lb whole picanha roast
- Lightly score the fat cap in a diamond pattern. Don't cut too deep into the fat cap; you don't want to cut into the meat.
- Turn the roast over and identify the direction of the muscle fibers. Cut the roast with the grain into steaks about 1½–2 inches thick. Cutting with the grain here makes it easier to fold and skewer; you’ll carve the cooked meat against the grain later.
- Season generously on all sides with coarse salt and beef rub (or black pepper).Kosher salt, ¼ cup beef rub
- Fold each steak into a C shape or semicircle, with the fat cap on the outside. Push the spit through the folded pieces and stack them snugly.
- Set up for indirect heat and preheat to about 375–425°F (190–220°C). Place a drip pan beneath the meat. Make sure the skewer turns freely, is balanced, and is securely fastened before lighting or starting the rotisserie.
- Cook with the lid closed until the outside is deeply browned and sizzling, usually about 25–35 minutes before the first carving, but use appearance and temperature rather than time alone.
- Turn off the rotisserie before removing the skewer. Carefully shave thin slices from the browned outer surface, cutting against the grain. Lightly season the newly exposed surface with salt and beef rub.
- Return the remaining meat to the rotisserie and cook until another outer layer is browned. Repeat the carving-and-returning process until the meat is cooked to your preference.
- Serve the shaved picanha right away with chimichurri.chimichurri sauce
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Cut: Picanha is also sold as top sirloin cap, sirloin cap, rump cap, or culotte. Ask for a whole cut with the fat cap left on.
- Seasoning: The salt-free beef rub lets you control the salt. If it contains sugar, watch closely for scorching as the meat browns.
- Skewer setup: Secure each folded steak firmly and balance the loaded skewer. Turn it by hand before cooking to make sure the meat stays in place and clears the grill.
- Doneness and safety: Cooking time varies, so check the thickest part of the browned portion with an instant-read thermometer. USDA guidance for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest.
- No rotisserie? Grill the folded steaks as individual picanha steaks. Cook over indirect heat with the lid closed, turning as needed, then briefly sear over direct heat to brown the outside. Check doneness with a thermometer and rest before slicing against the grain.
- Serving: Serve with homemade chimichurri; it’s not included in the estimated nutrition information.
Nutrition
Calories: 350kcal | Carbohydrates: 1g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 667mg