Picanha (Brazilian Top Sirloin)

Brazil''s favorite cut — thick-capped sirloin grilled simply with coarse salt.

Ingredients

• 2 lb picanha (top sirloin cap) with fat cap intact
• Coarse salt
• Farofa, vinagrete (tomato-onion salsa), rice, black beans for serving

Method

1. Cut picanha into thick steaks (with the fat cap). Fold each piece into a C-shape, skewer.

2. Season generously with coarse salt only — nothing else.

3. Grill over high heat 4-5 min per side for medium-rare.

4. Slice against the grain. Serve with farofa, vinagrete, rice, and beans.

What You're Practicing

• Picanha is the king of Brazilian churrasco — the fat cap bastes the meat as it grills.
• Coarse salt only. No marinades, no rubs. The beef speaks for itself.