Perfect Broiled Picanha Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
10 mins
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Total Time
37 mins
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Servings
6
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Perfect Broiled Picanha Recipe
Description
This recipe starts by allowing a 3-pound picanha roast (top sirloin cap) to come to room temperature and drying it thoroughly. The fat cap is scored or the roast is sliced into 1-inch pieces before generously seasoning with coarse sea salt and freshly ground black pepper. A broiler preheated to high cooks the meat close to the heat source with water in the pan to prevent smoking.
The fat cap is broiled for about six minutes until crispy, then the meat is flipped and broiled for another six minutes until it reaches medium-rare (135°F) or medium (145°F) internal temperature. The roast is then rested, loosely covered with foil, for about ten minutes to allow juices to redistribute.
Once rested, the picanha is sliced thinly against the grain for tenderness. It can be served with traditional accompaniments like farofa or fresh lemon or lime wedges squeezed over the slices for added flavor. The straightforward seasoning and cooking technique highlight the beef’s natural flavor and fat rendering.
For storage, keep leftovers tightly wrapped in an airtight container in the refrigerator for up to three days. Reheating can be done gently in the oven at 300°F covered with foil or in short bursts in the microwave to avoid overcooking and toughness.
Ingredients
- 3 pounds picanha roast top sirloin cap, whole
- 4 teaspoons sea salt coarse
- 1 tablespoon black pepper freshly ground
- 1 large lemon or lime
Instructions
- Allow the picanha to sit at room temperature for one hour. Preheat your broiler to high. Pat the roast dry with paper towels. Cut it into 1-inch slices or score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Generously season the meat with coarse sea salt and freshly ground black pepper.
- Place the picanha on a broiler pan or a wire rack set on a baking sheet. If cooking whole, position the fat side up. Pour half a cup of water into the bottom of the pan to prevent smoking. Position the pan about 2'' inches from the broiler. Broil for six minutes, or until the fat becomes crispy. Squeeze the juice of half a lemon over the meat, then flip the picanha and broil for another six minutes, or until it reaches your desired doneness (135°F for medium-rare, 145°F for medium).
- Transfer the picanha to a large bowl or cutting board and loosely tent it with foil. Let it rest for ten minutes. Slice the meat against the grain into thin pieces. Serve with farofa and Brazilian vinagrete.
Notes
- Store leftover picanha wrapped tightly in airtight containers or foil in the refrigerator for up to 3 days.
- Reheat gently in the oven at 300°F covered with foil for 10-15 minutes to maintain tenderness.
- Avoid overheating in the microwave to prevent toughening the meat; reheat in short bursts if using microwave.
User Reviews
Overall Rating
5
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