Picanha
The top sirloin cap, left with its thick fat cap intact, curved onto a skewer and grilled fat-side out over open charcoal so the fat renders and crisps as it cooks. Central to gaucho churrasco culture in Rio Grande do Sul, it's seasoned with nothing but coarse rock salt just before grilling, with the fat cap never trimmed away beforehand as it would be for many other cuts.
Meat
Ingredients
- 2 lb (900g) picanha (top sirloin cap), fat cap left on, cut into 2-3 large pieces along the grain
- 3 tbsp coarse rock salt
- Cassava flour (farofa) and chimichurri, for serving, optional
Steps
- Score the fat cap in a shallow crosshatch pattern, being careful not to cut into the meat.
- Curve each piece into a C shape, fat side out, and thread onto long metal skewers.
- Season generously with coarse rock salt just before grilling.
- Grill over medium-high charcoal heat, fat-side down first, for about 15-20 minutes total, rotating occasionally, until the fat renders and crisps and the internal temperature reaches about 130-135F for medium-rare.
- Rest 10 minutes, then slice thinly against the grain.
- Serve immediately with farofa and chimichurri on the side.