Rio Grande do Sul
Picanha
Beef sirloin cap, salted with coarse salt and grilled. The star of the Brazilian churrasco.
40 minTime
53 gProtein each
mildSpice
Make it your way
Grandma's wayChurrasco style picanha.
The original435kcalsame
53 gproteinsame
1 gfibresame
40minutessame
Picanha.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Cut picanha into thick steaks with the fat cap on, and rub generously with coarse salt.
- 2Grill over high heat, fat side first, then 3 to 4 minutes per side.
- 3Rest 5 minutes and slice thinly against the grain.
- 4Mix tomato, onion, capsicum, vinegar, olive oil, coriander and salt for vinagrete.
Serve it like this
Slice at the table onto a wooden board and serve with vinagrete, farofa and rice.
