13 Perfect Picanha Recipes That Deliver Iconic Flavor

When it comes to beef, picanha is truly a standout with its rich flavor and tenderness. I’ve rounded up some amazing recipes that highlight just how versatile this cut can be. Whether you’re firing up the grill for a summer feast or savoring a slow-roasted dinner, there’s something here to inspire every occasion. From timeless classics to fresh, modern takes, each recipe offers a unique taste experience. Trust me, these iconic flavor combinations are ones you won’t want to miss.

Classic Grilled Picanha With Chimichurri

Picanha, a beloved cut of beef in Brazil, is known for its rich flavor and tenderness. This classic grilled picanha recipe showcases the meat’s natural juices and robust taste, enhanced by a vibrant chimichurri sauce. The combination of the perfectly grilled picanha and the fresh, herbaceous chimichurri makes for a delicious main dish that’s guaranteed to impress your family and friends. Ideal for gatherings or a special dinner, this dish is easy to prepare and packed with flavor.

To achieve the perfect grilled picanha, it’s crucial to start with a high-quality cut of beef. The characteristic fat cap should be left intact as it adds flavor and juiciness to the meat while cooking. The chimichurri sauce, made from fresh herbs, garlic, and olive oil, complements the beef beautifully, adding a zesty kick that elevates the dish. This recipe serves 4-6 people, making it perfect for sharing.

Ingredients:

• 2 to 3 pounds of picanha (top sirloin cap), trimmed and cut into steaks
• 2 tablespoons coarse sea salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Picanha: Begin by trimming any excess silver skin from the picanha. Cut the meat into steaks, approximately 1 to 1.5 inches thick. Leave the fat cap intact for maximum flavor. Season each steak generously with coarse sea salt, black pepper, and garlic powder, making sure to coat all sides evenly.
2. Make the Chimichurri: In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Add the olive oil, red wine vinegar, and lemon juice to the bowl. Season with salt and pepper to taste. Whisk together until well combined. Allow the chimichurri to sit for at least 30 minutes to let the flavors meld.
3. Preheat the Grill: While the chimichurri is resting, preheat your grill to high heat. If using a charcoal grill, ensure the coals are white-hot. If using a gas grill, set it to high heat and close the lid to allow it to reach the desired temperature.
4. Grill the Picanha: Once the grill is hot, place the seasoned picanha steaks fat-side down on the grill grates. Cook for about 4-5 minutes until a nice crust forms. Flip the steaks and grill for another 4-5 minutes for medium-rare, adjusting the time based on your preferred doneness.
5. Rest the Meat: Remove the picanha from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing it remains tender and flavorful.
6. Serve with Chimichurri: After resting, slice the picanha against the grain for maximum tenderness. Serve the sliced meat on a platter, drizzled with the chimichurri sauce or served on the side for dipping.

Extra Tips: To enhance the flavor of your grilled picanha, consider marinating the meat in a mixture of olive oil, garlic, and herbs for a few hours before grilling. Additionally, using a meat thermometer can help guarantee that you achieve your desired level of doneness. For a smoky flavor, consider adding wood chips to your grill or using a smoker. Finally, always let the meat rest before slicing to maintain its juiciness. Enjoy your delicious classic grilled picanha with chimichurri!

Picanha Skewers With Bell Peppers

Picanha skewers with bell peppers are a delightful and flavorful dish that showcases the rich, juicy taste of picanha, a popular cut of beef in Brazilian cuisine. This dish not only highlights the tender and savory qualities of the meat but also adds a vibrant touch with the inclusion of colorful bell peppers. Perfect for grilling, these skewers make for a fantastic appetizer or main course at barbecues and gatherings, bringing a taste of Brazil right to your table.

The combination of the marbled picanha and the sweetness of the bell peppers creates a mouthwatering experience. By marinating the meat and skewering it with fresh vegetables, you infuse additional flavors that make each bite a true delight. The skewers can be easily customized with your favorite vegetables or spices, making them versatile for any palate.

Whether you’re a seasoned griller or a beginner, these picanha skewers are straightforward to prepare and will impress your guests.

Ingredients (serving size: 4-6 people):

• 1.5 pounds picanha, trimmed and cut into 1-inch cubes
• 2 bell peppers (any color), cut into 1-inch squares
• 1 large onion, cut into 1-inch squares
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• Fresh parsley, chopped (for garnish)
• Skewers (wooden or metal)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, soy sauce, red wine vinegar, minced garlic, smoked paprika, black pepper, and salt. Whisk the ingredients together until well blended. This marinade will enhance the flavor of the picanha and help tenderize the meat.
2. Marinate the Picanha: Place the cubed picanha into a resealable plastic bag or a large bowl. Pour the marinade over the meat, making certain all pieces are well coated. Seal the bag or cover the bowl, and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to penetrate the meat thoroughly.
3. Prepare the Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. This step is essential for achieving perfectly cooked skewers without charred wood.
4. Assemble the Skewers: Once the meat has marinated, take the skewers and thread the picanha, bell peppers, and onion, alternating between the meat and vegetables. Aim for 4-5 pieces of picanha per skewer, interspersed with the bell peppers and onions to create colorful and appetizing skewers.
5. Preheat the Grill: Preheat your grill to medium-high heat. Confirm the grill grates are clean and lightly oiled to prevent sticking. A hot grill will create a nice sear on the meat, locking in the juices and flavors.
6. Grill the Skewers: Place the assembled skewers on the grill and cook for about 10-12 minutes, turning occasionally to guarantee even cooking. The picanha should reach an internal temperature of 135°F for medium-rare; adjust cooking time if you prefer a different doneness.
7. Serve and Garnish: Once cooked to your desired level, remove the skewers from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute. Before serving, sprinkle with fresh chopped parsley for a touch of color and flavor.

Extra Tips:

For an extra burst of flavor, consider adding cherry tomatoes or zucchini to your skewers alongside the bell peppers and onions. Additionally, you can experiment with different marinades or spice mixes to customize the taste to your liking.

Always keep an eye on the skewers while grilling to verify they don’t overcook, and use a meat thermometer for the best results. Enjoy your delicious picanha skewers with a side of rice or a fresh salad for a complete meal!

Slow-Roasted Picanha With Garlic and Herbs

Slow-roasted picanha is a traditional Brazilian dish that showcases the rich, juicy flavors of this premium cut of beef. Known for its distinctive fat cap, picanha is best when cooked slowly, allowing the meat to become tender while retaining its natural juices. The addition of garlic and fresh herbs elevates the dish, infusing it with aromatic flavors that perfectly complement the hearty beef. This recipe isn’t just a meal; it’s an experience that brings people together around the table.

Cooking picanha low and slow is a technique that enhances its tenderness and flavor. The slow-roasting method allows the fat to render beautifully, creating a crispy exterior while keeping the inside succulent and moist. Perfect for gatherings or special occasions, this dish is sure to impress your guests and leave them craving more. Serve it with sides like roasted vegetables or a fresh salad for a complete and satisfying meal.

Ingredients (Serves 4-6):

• 2 to 3 pounds picanha roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (optional)
• Lemon wedges (for serving)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 300°F (150°C). A lower temperature is crucial to guarantee that the picanha cooks evenly and remains tender.
2. Prepare the Marinade: In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, kosher salt, black pepper, and smoked paprika (if using). Mix well to create a paste that will enhance the flavor of the meat.
3. Season the Picanha: Place the picanha roast on a cutting board, fat side up. Gently score the fat cap in a crisscross pattern, being careful not to cut into the meat itself. This helps the fat render during cooking. Rub the marinade all over the picanha, making sure it gets into the scores for maximum flavor.
4. Roast the Picanha: Transfer the seasoned picanha to a roasting pan or oven-safe skillet, fat side up. Place it in the preheated oven and roast for approximately 2 to 3 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to check the temperature accurately.
5. Rest the Meat: Once cooked, remove the picanha from the oven and tent it loosely with aluminum foil. Allow it to rest for about 15 to 20 minutes. This resting period helps redistribute the juices throughout the meat, making it more flavorful and easier to slice.
6. Slice and Serve: After resting, slice the picanha against the grain into thin strips. Serve with lemon wedges on the side for an added burst of freshness.

Extra Tips:

For the best flavor and texture, choose a high-quality picanha with a good fat cap. This cut is best enjoyed medium-rare, so be sure to monitor the internal temperature closely as it cooks.

If you prefer a crustier exterior, consider finishing the roast under the broiler for a few minutes after it has reached the desired internal temperature. This will give you a beautiful caramelization without compromising the juiciness of the meat.

Enjoy your slow-roasted picanha with your favorite sides for a delicious meal!

Picanha Tacos With Fresh Salsa

Picanha, a flavorful cut of beef known for its tenderness and rich taste, is the star of these delicious tacos. Originating from Brazil, this dish combines the savory goodness of grilled picanha with the vibrant flavors of fresh salsa, creating a tantalizing meal that’s perfect for any gathering.

Whether you’re hosting a backyard barbecue or enjoying a casual weeknight dinner, these picanha tacos are sure to impress your family and friends.

To prepare the tacos, you’ll first season and grill the picanha to your desired level of doneness. While the meat is resting, you can whip up a fresh salsa using ripe tomatoes, onions, cilantro, and lime juice. Finally, warm some corn tortillas to hold all the delicious filling together. The combination of juicy picanha and zesty salsa wrapped in a soft tortilla is a true culinary delight that you won’t want to miss.

Ingredients (Serves 4-6)

• 2 pounds picanha (top sirloin cap)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 12 corn tortillas
• 2 cups diced tomatoes
• 1 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 2 limes (juiced)
• 1 teaspoon garlic powder
• 1 jalapeño (optional, for heat)

Cooking Instructions

1. Prepare the Picanha: Start by trimming excess fat from the picanha, leaving a thin layer for flavor. Season the meat generously with kosher salt and black pepper. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate.
2. Grill the Picanha: Preheat your grill to high heat. Drizzle olive oil on the grill grates to prevent sticking. Place the seasoned picanha on the grill, fat side down, and sear for about 5-7 minutes until a crust forms. Turn the meat and continue grilling for another 5-7 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
3. Rest the Meat: Once cooked, remove the picanha from the grill and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a juicy and tender result when sliced.
4. Make the Fresh Salsa: While the meat is resting, prepare the salsa. In a mixing bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, garlic powder, and diced jalapeño (if using). Stir well and season with salt to taste. Let the salsa sit for a few minutes to let the flavors meld.
5. Warm the Tortillas: Heat a skillet or griddle over medium-high heat. Place the corn tortillas one at a time on the hot surface for about 30 seconds on each side until warmed and slightly charred. Keep them covered in a clean kitchen towel to stay warm.
6. Slice the Picanha: Once the meat has rested, slice the picanha against the grain into thin strips. This step is essential for ensuring tenderness in each bite.
7. Assemble the Tacos: To assemble, place a few slices of picanha onto each warm tortilla, top with the fresh salsa, and add any additional toppings you desire, such as avocado or cheese.

Extra Tips

For the best results, choose high-quality picanha and avoid overcooking the meat to retain its tenderness and juiciness.

If you want to add an extra layer of flavor, consider marinating the picanha in a mixture of olive oil, lime juice, garlic, and herbs for a few hours before grilling.

Feel free to customize the salsa with additional ingredients like corn or bell peppers for added texture and flavor. Enjoy your picanha tacos with your favorite sides such as black beans or Mexican rice for a complete meal!

Picanha Steak Sandwich With Aioli

Picanha steak, known for its rich flavor and tenderness, is a popular cut of beef that originates from Brazil. This delightful cut is often grilled and served in a variety of dishes, but one of the most satisfying ways to enjoy it’s in a sandwich. The Picanha Steak Sandwich with Aioli combines the juicy, flavorful meat with a creamy garlic aioli that elevates the taste experience. Perfect for gatherings or a hearty lunch, this sandwich is bound to impress anyone who tries it.

To prepare this mouthwatering dish, you won’t only need quality picanha but also fresh ingredients for the aioli and bread. The combination of the grilled steak with the zesty aioli, served on crusty bread, creates a perfect balance of flavors and textures. Whether you’re hosting a barbecue or simply craving a delicious sandwich, this recipe will deliver satisfaction in every bite.

Ingredients (Serves 4-6)

• 2 pounds picanha steak
• Salt, to taste
• Freshly cracked black pepper, to taste
• 4-6 crusty sandwich rolls or baguettes
• 4 cups arugula or mixed greens
• 1 medium tomato, sliced
• 1 red onion, thinly sliced
• 1 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Olive oil, for drizzling

Cooking Instructions

1. Prepare the Aioli: In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, and Dijon mustard. Mix well until smooth and creamy. Taste and adjust seasoning if necessary. Cover and refrigerate to let the flavors meld while you prepare the steak.
2. Season the Picanha: Trim any excess fat from the picanha, if necessary, and place it on a clean cutting board. Generously season both sides of the steak with salt and freshly cracked black pepper, guaranteeing an even coating for flavor.
3. Grill the Steak: Preheat your grill to medium-high heat. Once hot, place the picanha on the grill, fat side down. Grill for about 6-8 minutes on each side for medium-rare, depending on the thickness of the cut. Use a meat thermometer to make certain the internal temperature reaches 130°F for medium-rare.
4. Rest the Steak: After grilling, remove the picanha from the grill and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing a juicy and flavorful bite.
5. Slice the Steak: Once rested, slice the picanha against the grain into thin strips. This will help maintain tenderness and make for easier eating in the sandwich.
6. Assemble the Sandwich: Cut the sandwich rolls or baguettes in half. Spread a generous amount of aioli on both sides of the bread. Layer the sliced picanha, followed by fresh arugula, tomato slices, and red onion. Drizzle a little olive oil on top if desired, then close the sandwich.
7. Serve: Cut the sandwiches in half if desired and serve immediately. Enjoy your Picanha Steak Sandwich with Aioli while the meat is still warm and the flavors are fresh!

Extra Tips

For the best results, always look for high-quality picanha from a reputable butcher. The fat cap is essential for flavor, so don’t trim it too much!

Additionally, feel free to customize the sandwich with your favorite toppings, such as avocado or pickled jalapeños, to enhance the flavor further.

Finally, consider toasting the sandwich rolls slightly before assembly for added texture and warmth. Enjoy!

Spicy Picanha Stir-Fry

Spicy Picanha Stir-Fry is a vibrant and flavorful dish that showcases the tender and juicy cuts of picanha, a popular Brazilian cut of beef. Known for its rich flavor and tenderness, picanha becomes even more delightful when paired with an array of colorful vegetables and a spicy sauce. This dish is perfect for a quick weeknight dinner or a lively gathering with friends, where the bold flavors will impress everyone at the table.

The beauty of this stir-fry lies in its versatility. You can customize the vegetables to your liking or based on what you have available. Whether you choose bell peppers, onions, or broccoli, each ingredient adds a unique texture and flavor to the dish. The spicy sauce elevates the picanha, making every bite a delightful explosion of taste that will have your guests reaching for more.

Ingredients (Serves 4-6)

• 1.5 lbs picanha, thinly sliced against the grain
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 cups broccoli florets
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Ingredients: Begin by slicing the picanha against the grain into thin strips. This helps guarantee tenderness when cooked. Also, slice the bell peppers and onion, and chop the broccoli into small florets. Mince the garlic to release its aroma and flavor.
2. Make the Sauce: In a small bowl, combine the soy sauce, sriracha sauce, honey, ground cumin, smoked paprika, and a pinch of salt and pepper. Whisk the ingredients together until well combined. This spicy sauce will coat the picanha and vegetables beautifully.
3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Confirm the oil is hot before adding the beef to achieve a nice sear.
4. Cook the Picanha: Add the sliced picanha to the hot skillet in a single layer. Let it sear without stirring for about 2 minutes to develop a crust. Then, stir-fry for an additional 2–3 minutes until the beef is browned and cooked through. Remove the picanha from the skillet and set it aside.
5. Stir-Fry the Vegetables: In the same skillet, add the sliced onion, bell peppers, and broccoli. Stir-fry the vegetables for about 4–5 minutes until they’re tender but still crisp. Add the minced garlic in the last minute of cooking to prevent burning.
6. Combine Everything: Return the cooked picanha to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss everything together, making sure the beef and vegetables are evenly coated. Cook for an additional 2 minutes until heated through.
7. Serve and Garnish: Remove from heat and transfer the stir-fry to a serving platter. Garnish with freshly chopped cilantro for added flavor and a pop of color.

Extra Tips

To enhance the flavor profile of your Spicy Picanha Stir-Fry, consider marinating the picanha for at least 30 minutes prior to cooking. A simple marinade of soy sauce, garlic, and a pinch of red pepper flakes can deepen the flavors.

Additionally, serve the stir-fry over a bed of steamed jasmine rice or quinoa to soak up the delicious sauce, making it a well-rounded meal. Enjoy your culinary adventure with this delightful dish!

Picanha and Vegetable Kebabs

Picanha and Vegetable Kebabs are a delightful way to enjoy the rich flavors of picanha, a prized cut of beef from Brazil, while also incorporating fresh, colorful vegetables. The marbling in picanha makes it incredibly juicy and flavorful, and when grilled on skewers alongside vibrant veggies, it creates a mouthwatering dish perfect for outdoor gatherings or a family dinner.

The combination of tender meat and charred vegetables not only makes for an appetizing presentation but also enhances the overall taste experience. These kebabs are versatile, allowing you to customize the vegetables according to your preference or what you have on hand. Bell peppers, onions, zucchini, and cherry tomatoes are just a few options that work beautifully with picanha.

The key to a great kebab is to guarantee even cooking and to marinate the meat to infuse it with flavor. With a simple marinade and a little time on the grill, you can impress your family and friends with this delicious dish.

Ingredients (Serves 4-6)

• 2 lbs picanha, cut into 1-inch cubes
• 2 bell peppers (red and yellow), cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 zucchini, sliced into thick rounds
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped (for garnish)
• Skewers (metal or soaked wooden skewers)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, soy sauce, balsamic vinegar, black pepper, salt, and smoked paprika. This marinade will enhance the flavor of the picanha and help tenderize the meat.
2. Marinate the Picanha: Add the cubed picanha to the marinade and toss to coat the meat evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
3. Prepare the Vegetables: While the meat is marinating, prepare the vegetables. Cut the bell peppers, onion, and zucchini into 1-inch pieces and keep the cherry tomatoes whole. This will guarantee they all cook at a similar rate when grilled.
4. Assemble the Kebabs: Once the picanha has marinated, preheat your grill to medium-high heat. Thread the marinated picanha and vegetables onto the skewers, alternating between meat and veggies. Leave a little space between each piece to allow for even cooking.
5. Grill the Kebabs: Place the skewers on the grill and cook for about 10-15 minutes, turning every few minutes, until the picanha is cooked to your desired doneness (medium-rare is recommended) and the vegetables are tender and slightly charred.
6. Serve: Once cooked, remove the kebabs from the grill and let them rest for a few minutes. Garnish with fresh chopped parsley before serving to add a pop of color and flavor.

Extra Tips

When grilling picanha and vegetable kebabs, guarantee that your grill is adequately preheated to achieve a good sear on the meat and vegetables. If using wooden skewers, soaking them in water for at least 30 minutes beforehand will prevent them from burning on the grill.

Additionally, feel free to experiment with different vegetables or even add some fruits like pineapple for a sweet contrast. Enjoy your picanha and vegetable kebabs with a side of rice or a fresh salad for a complete meal!

Picanha Stroganoff Over Creamy Polenta

Picanha Stroganoff Over Creamy Polenta is a delightful twist on the classic beef stroganoff, featuring the rich, flavorful cut of picanha. This dish combines tender beef with a creamy sauce, served atop a bed of smooth and velvety polenta, making it a perfect meal for gatherings or a cozy dinner at home.

The combination of the savory stroganoff and the comforting polenta makes this dish both satisfying and indulgent. Cooking this dish may seem challenging, but with a few simple steps, you’ll be able to whip up a culinary masterpiece.

The key is to sear the picanha to perfection and create a luscious sauce that clings to the beef. Meanwhile, the polenta should be creamy and rich, providing the ideal base for the stroganoff. This recipe serves 4-6 people, making it perfect for family dinners or entertaining friends.

Ingredients (Serves 4-6):

• 2 lbs picanha, trimmed and sliced into thin strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

For the Creamy Polenta:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt, to taste

Cooking Instructions:

1. Prepare the Polenta: In a large pot, bring 4 cups of water (or chicken broth) to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 20-25 minutes, stirring frequently until the polenta is thick and creamy.

Once cooked, stir in the heavy cream, grated Parmesan cheese, and salt to taste. Keep warm while you prepare the stroganoff.

2. Sear the Picanha: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced picanha in batches, making sure not to overcrowd the pan. Sear the beef for about 2-3 minutes on each side until browned and cooked to your desired doneness.

Remove the beef from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5 minutes.

4. Make the Stroganoff Sauce: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it reduce slightly for about 5 minutes.

Stir in the sour cream and Dijon mustard, mixing well until the sauce is creamy. Season with salt and pepper to taste.

5. Combine and Serve: Add the seared picanha back to the skillet, stirring to coat the beef in the sauce. Allow it to heat through for a couple of minutes.

Serve the stroganoff over a generous scoop of creamy polenta and garnish with chopped fresh parsley.

Extra Tips:

For the best flavor, make sure to select a high-quality picanha cut and avoid overcooking the beef to maintain its tenderness.

When preparing the polenta, you can adjust the consistency by adding more liquid if you prefer it creamier. Additionally, feel free to customize the stroganoff by adding other vegetables like bell peppers or spinach for extra nutrition and flavor. Enjoy your meal!

Smoked Picanha With BBQ Rub

Smoked Picanha is a mouthwatering Brazilian dish that showcases the rich, beefy flavor of the picanha cut. This cut, also known as the top sirloin cap, is known for its tenderness and a distinctive layer of fat that adds flavor and moisture during cooking. Smoking the picanha with a homemade BBQ rub enhances its natural flavors, creating a juicy and aromatic dish that’s perfect for gatherings, family dinners, or any occasion where you want to impress your guests.

The BBQ rub consists of a blend of spices that complements the richness of the beef without overpowering it. By smoking the picanha, you infuse the meat with a delightful smoky aroma, creating a tender and flavorful piece of beef that can be the star of your meal. Whether you serve it with grilled vegetables, rice, or a fresh salad, this Smoked Picanha with BBQ Rub is sure to be a hit.

Ingredients (Serves 4-6)

• 2-3 pounds picanha (top sirloin cap)
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon dried oregano
• Wood chips for smoking (hickory or oak recommended)

Cooking Instructions

1. Prepare the Picanha: Trim any excess silver skin from the picanha while leaving the fat cap intact. This fat will render during cooking, keeping the meat moist. If the picanha is particularly thick, you can cut it into two smaller sections to ascertain even cooking.
2. Make the BBQ Rub: In a mixing bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper, and dried oregano. Mix well until all the spices are evenly blended.
3. Season the Meat: Generously rub the spice mixture all over the picanha, making sure to cover all sides. Let the meat sit at room temperature for about 30 minutes to allow the flavors to penetrate.
4. Prepare the Smoker: Preheat your smoker to a temperature of 225°F (107°C). Soak the wood chips in water for about 30 minutes before adding them to the smoker. If using a charcoal grill, arrange the coals for indirect cooking and place the soaked wood chips on the coals once they’re lit.
5. Smoke the Picanha: Place the picanha on the smoker grates, fat side up. Close the lid and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.
6. Rest the Meat: Once the desired temperature is reached, remove the picanha from the smoker and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier final product.
7. Slice and Serve: After resting, slice the picanha against the grain into thin strips. Serve with your choice of sides and enjoy the smoky, flavorful beef.

Extra Tips

For the best results, verify your picanha is at room temperature before smoking, as this helps it cook evenly. Additionally, feel free to experiment with different spice blends to suit your taste preferences.

If you don’t have a smoker, you can achieve a similar result using a charcoal grill set up for indirect heat and adding wood chips wrapped in foil with holes poked for smoke. Always let the meat rest before slicing to maintain its juiciness. Happy cooking!

Picanha Salad With Avocado and Lime Dressing

Picanha, a tender and flavorful cut of beef, is a beloved staple in Brazilian cuisine, often grilled to perfection. In this invigorating Picanha Salad with Avocado and Lime Dressing, we take this succulent meat and pair it with fresh greens, ripe avocados, and a zesty lime dressing that brings a bright and vibrant flavor to the dish.

This salad is perfect for summer barbecues or as a light yet satisfying meal any time of the year. The combination of juicy picanha and creamy avocado creates a delightful contrast in textures, while the lime dressing adds a tangy kick that complements the richness of the meat.

Whether you’re serving it at a dinner party or simply enjoying it on a weeknight, this salad is sure to impress. Let’s explore the recipe so you can bring this delicious dish to your table!

Ingredients (Serves 4-6)

• 1.5 lbs picanha (top sirloin cap), trimmed and cut into strips
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens (such as arugula, spinach, and romaine)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Picanha: Start by trimming any excess fat from the picanha if necessary. Cut it into strips about 1 inch wide. Season both sides with salt and pepper to taste, ensuring the flavors penetrate the meat.

2. Cook the Picanha: Heat a skillet or grill over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the picanha strips to the pan or grill. Cook for about 4-5 minutes per side, or until the meat reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F.

Once cooked, remove from heat and let it rest for 5 minutes.

3. Prepare the Salad Base: While the picanha is resting, prepare the salad base. In a large bowl, combine the mixed salad greens, diced avocados, cherry tomatoes, sliced red onion, and chopped cilantro. Toss gently to combine all the ingredients.

4. Make the Lime Dressing: In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper until well combined. Taste and adjust seasoning if necessary.

5. Combine and Serve: After the picanha has rested, slice it into thin strips against the grain. Add the sliced picanha on top of the salad base and drizzle the lime dressing over the salad. Toss gently to combine everything, ensuring the dressing coats the salad evenly.

6. Plate and Enjoy: Serve the Picanha Salad immediately, garnished with additional cilantro if desired. Enjoy this flavorful and satisfying dish!

Extra Tips

To elevate the flavors of your Picanha Salad, consider marinating the picanha in a mixture of olive oil, garlic, and herbs for a couple of hours before cooking.

Additionally, feel free to customize the salad with your favorite toppings, such as crumbled feta cheese, nuts, or additional veggies. This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to a day.

Just remember to keep the dressing separate until you’re ready to serve to maintain the freshness of the greens.

Picanha Fajitas With Sautéed Onions

Picanha, a flavorful cut of beef popular in Brazilian cuisine, makes for an excellent filling in fajitas. The combination of tender, juicy meat with sautéed onions creates a delicious balance of flavors that will leave your taste buds craving more. This dish is perfect for gatherings or family dinners, and with the right seasoning and preparation, the picanha can shine as the star of the meal. Serve the fajitas with warm tortillas and your favorite toppings for a complete dining experience.

In addition to its wonderful taste, picanha is known for its rich marbling, which contributes to its tenderness when cooked correctly. Grilling or searing the meat guarantees a delightful crust while keeping the inside juicy and flavorful. Pairing it with sautéed onions adds a sweet and savory component, making this dish genuinely irresistible.

Let’s immerse ourselves in this simple recipe to create Picanha Fajitas With Sautéed Onions that serves 4-6 people.

Ingredients:

• 2 lbs picanha steak
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 large onions, sliced
• 1 bell pepper, sliced (optional)
• 8-10 flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Picanha: Start by trimming any excess fat from the picanha, leaving a thin layer for flavor. Cut the meat against the grain into thin strips, about 1/2 inch thick. This will guarantee tenderness when cooked. Season the strips with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper, making sure to coat them evenly.
2. Heat the Grill or Skillet: Preheat a grill or a large skillet over medium-high heat. If using a grill, make sure it’s well oiled to prevent sticking. A cast-iron skillet is also a great option for achieving a nice sear on the picanha.
3. Cook the Picanha: Once the grill or skillet is hot, add the seasoned picanha strips in a single layer. Avoid overcrowding the pan; you may need to cook in batches. Sear the meat for about 3-4 minutes on each side or until it reaches your desired level of doneness. Remove the picanha from the heat and let it rest on a cutting board.
4. Sauté the Onions and Peppers: In the same skillet or on the grill, add the sliced onions (and bell pepper, if using) and sauté for about 5-7 minutes. Stir occasionally until they’re soft and caramelized, which enhances their sweetness. You can add a pinch of salt to help draw out moisture from the onions.
5. Warm the Tortillas: While the onions are cooking, wrap the tortillas in aluminum foil and place them on the grill or in a warm oven for about 10-15 minutes to heat through.
6. Assemble the Fajitas: Once the picanha has rested, slice it into bite-sized pieces. To assemble the fajitas, place a portion of the picanha and sautéed onions (and peppers) onto each tortilla. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips: For added flavor, consider marinating the picanha for a few hours or overnight with your favorite spices and citrus juice. This not only enhances the taste but also tenderizes the meat further.

When serving, offer a variety of toppings like guacamole, salsa, or sour cream to allow everyone to customize their fajitas. Enjoy the vibrant flavors and the joy of cooking this delicious dish!

Marinated Picanha With Grilled Pineapple

Marinated Picanha with Grilled Pineapple is a delightful dish that showcases the rich flavors of this Brazilian cut of beef, known for its tenderness and juiciness. The marination infuses the meat with a burst of flavor while the grilling process imparts a smoky char that complements the natural taste of the picanha. Paired with sweet, caramelized pineapple, this dish creates a perfect balance of savory and sweet, making it an ideal centerpiece for any barbecue or family gathering.

To prepare this dish, you’ll want to start by selecting a high-quality picanha cut, preferably from grass-fed beef for the best flavor. The marination process should ideally be done a few hours in advance, allowing the meat to soak up all the flavorful ingredients. The grilled pineapple adds a revitalizing twist and is surprisingly easy to prepare, making this dish not only delicious but also visually appealing.

Ingredients (Serves 4-6):

• 2 to 3 lbs picanha (top sirloin cap)
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh black pepper
• 1 tablespoon sea salt
• 1 ripe pineapple, peeled and cut into rings
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine olive oil, minced garlic, soy sauce, Worcestershire sauce, lime juice, black pepper, and sea salt. Whisk the ingredients together until well blended. This marinade will infuse the picanha with flavor and help to tenderize the meat.
2. Marinate the Picanha: Place the picanha in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it’s thoroughly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to penetrate the meat deeply.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat (about 400°F). If you’re using a charcoal grill, ensure the coals are evenly distributed and have a nice, even heat.
4. Prepare the Pineapple: While the grill is heating up, prepare the pineapple rings. You can brush them lightly with olive oil to prevent sticking and enhance their flavor when grilled.
5. Grill the Picanha: Remove the picanha from the marinade and let any excess liquid drip off. Place the picanha, fat side up, on the preheated grill. Grill for about 5-7 minutes on each side for medium-rare, depending on the thickness of the meat. Use a meat thermometer to check for doneness (130-135°F for medium-rare).
6. Grill the Pineapple: While the picanha is grilling, place the pineapple rings on the grill. Grill for about 2-3 minutes on each side until they’ve nice grill marks and are slightly caramelized.
7. Rest and Serve: Once the picanha is cooked to your desired doneness, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute within the meat. Slice the picanha against the grain and serve it alongside the grilled pineapple. Garnish with fresh cilantro if desired.

Extra Tips:

For an extra layer of flavor, consider adding some fresh herbs like rosemary or thyme to the marinade. If you prefer a spicier kick, you can include a pinch of red pepper flakes or some chopped jalapeños.

Additionally, feel free to experiment with different types of wood chips for smoking if you’re using a smoker, as this can elevate the taste even further. Enjoy your Marinated Picanha with Grilled Pineapple with a side of rice or salad for a complete meal!

Picanha Pasta With Creamy Mushroom Sauce

Picanha Pasta with Creamy Mushroom Sauce is a delightful fusion dish that combines the succulent flavors of Brazilian picanha with the comforting texture of pasta and a rich, velvety mushroom sauce. The picanha, a cut of beef known for its tenderness and flavor, pairs beautifully with the earthy notes of mushrooms, creating a satisfying meal that’s perfect for family dinners or entertaining guests.

The creamy sauce envelops the pasta, making every bite a luxurious experience. This dish not only highlights the unique flavors of picanha but also introduces a variety of textures that elevate the meal. The al dente pasta serves as the perfect base to soak up the creamy sauce, while the seared picanha adds a hearty component.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward and rewarding, guaranteeing that you impress everyone at the table.

Ingredients (Serves 4-6):

• 1.5 lbs picanha steak
• 12 oz pasta (fettuccine or tagliatelle recommended)
• 8 oz mushrooms (cremini or button), sliced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup beef broth
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Picanha: Begin by trimming any excess fat from the picanha if necessary. Cut the steak against the grain into thick slices, about 1-inch thick. This will affirm the meat is tender when cooked. Season the slices generously with salt and pepper on both sides.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water and then drain the pasta. Set aside.
3. Sear the Picanha: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the picanha slices in a single layer. Sear for about 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the picanha from the skillet and let it rest on a cutting board.
4. Sauté the Vegetables: In the same skillet, reduce the heat to medium and add the diced onion. Sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown and tender, about 5 minutes.
5. Make the Creamy Sauce: Pour in the beef broth and bring it to a simmer, scraping any browned bits from the skillet for extra flavor. Once the broth has reduced slightly, stir in the heavy cream and Parmesan cheese, cooking until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water until the desired consistency is achieved.
6. Combine Everything: Slice the rested picanha into thin strips. Add the cooked pasta to the skillet with the creamy mushroom sauce, tossing to coat well. Gently fold in the sliced picanha, confirming everything is well-mixed and heated through.
7. Serve: Plate the pasta and picanha mixture in bowls, garnishing with fresh parsley for a burst of color and flavor. Serve immediately while warm.

Extra Tips:

For an extra layer of flavor, consider marinating the picanha for a few hours in a mixture of olive oil, garlic, and herbs before cooking. This will enhance the beef’s natural flavors and add an aromatic touch to the final dish.

Additionally, feel free to customize the sauce by adding other vegetables like spinach or sun-dried tomatoes for added color and nutrition. Don’t forget to adjust the seasoning to your taste, especially with the salt and pepper, to confirm the dish is perfectly balanced. Enjoy your cooking!