The picanha, fat side and all, is curved, skewered, and cooked over high heat charcoal for an authentic look and flavor. The picanha cut of beef can be cooked a number of ways, but this recipe uses the popular technique found in those steakhouses. I don’t know about you, but I struggle to say no when this cut of beef is offered, no matter how full I am. It’s that delicious steak they bring to your table on skewers and slice it freshly grilled right onto your plate. If you’ve ever been to a Brazilian steakhouse, you’re familiar with picanha. It’s bursting with flavor similar to that of a sirloin and is juicy to boot. In the US, this cut of meat is more commonly referred to as the rump cap, rump cover, or top sirloin cap. The meat is cut from the biceps femoris muscle (near the rump of the cow) and its fat cap. Picanha (AKA rump cap) is a cut of beef popular in Brazil. It’s a buttery, melt-in-your-mouth bite of good meat cooked over charcoal with simple seasoning.
This Grilled Picanha Steak is a delicious, juicy grilled steak popular in Brazilian steakhouses.
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