A classic Brazilian picanha, grilled fat-side down until crispy, then served rosy and juicy. Coarse salt is all you need to highlight the meat and its melting fat.
Ingredients
- 1.2 kg beef picanha with fat layer
- 18 g coarse sea salt
- to taste black peppercorns
- 1 piece lime
Method
- Take the picanha out of the refrigerator and let it come to room temperature until the meat is no longer cold to the touch.
- Carefully pat the meat dry with paper towels, then check that the fat layer is even and well attached to the meat.
- Lightly score the fat in a crosshatch pattern without cutting into the meat, so it renders better and becomes crispy when cooked.
- Season the entire surface with the coarse salt, then quickly massage to help the crystals adhere without crushing the meat.
- Preheat a barbecue, griddle, or large grill pan until you reach a high, stable heat; the surface should sear immediately upon contact with the meat.
- Place the picanha fat-side down against the heat and grill until the fat is well browned, crackling, and fragrant.
- Turn the meat over and continue cooking on the other side, moving the cut if necessary to prevent the fat from burning; the meat should remain tender and juicy in the center.
- Remove the picanha, pepper lightly if desired, then let it rest under a sheet of parchment paper until the juices stabilize.
- Slice the meat across the grain into thick strips, add a few drops of lime juice when serving if you like, and serve immediately.
Nutrition
Per serving
- Energy
- 406.3 kcal
- Protein
- 61.39 g
- Carbohydrate
- 2.12 g
- Fat
- 17.07 g
- Fibre
- 0.68 g
- Calcium
- 13.8 mg
- Iron
- 0.12 mg
- Magnesium
- 3.75 mg
