Brazilian Picanha (Churrasco-Style)
This recipe uses Sirloin beef — specifically Picanha (2-3 lbs).
Learn more about all Sirloin cuts and cooking methods →
Prep
10 min
Cook
30 min
Total
40 min
In Brazil, picanha is the undisputed king of the churrasco. The thick fat cap bastes the meat as it rotates over the coals, creating impossibly juicy, deeply flavored slices. Simple seasoning with coarse salt is all it needs.
What Ingredients Do You Need?
- 2.5-3 lbs Picanha (sirloin cap), fat cap on
- generous Coarse sea salt
- for grilling Charcoal
How Do You Make Brazilian Picanha (Churrasco-Style)?
- 1
Cut into steaks
Slice the picanha with the grain into 3 thick steaks, about 1.5 inches each. Score the fat cap in a crosshatch pattern.
- 2
Skewer
Thread each steak onto a skewer, bending into a C-shape so the fat cap is on the outside.
- 3
Season
Generously coat all sides with coarse salt just before grilling.
- 4
Grill
Grill over hot charcoal, rotating every 5-7 minutes until the fat cap is golden and crispy and the interior is medium-rare (130°F).
- 5
Slice and serve
Slice thin pieces off the skewer directly onto plates. Re-season, and return to the grill to cook the next layer.
What Are the Pro Tips for This Recipe?
- 💡 The traditional method is to slice off the done exterior, re-salt, and return to the grill — repeating until the skewer is finished.
- 💡 Coarse salt is essential — fine salt will make it too salty.
