Servings
Font
Back
5.0 from 12 votes

Perfect Broiled Picanha Recipe

Craving juicy, flavorful picanha without firing up the grill? This easy broiled picanha recipe is your answer!Picanha, also known as culotte or rump cap, is a prized cut of beef loved in Brazil. My husband's recipe makes it a family favorite in our house.Ready in no time and perfect for any night of the week, this method delivers tender, delicious picanha that rivals the grill. We love pairing it with traditional Brazilian farofa and fluffy white rice for a complete and satisfying meal.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
37 mins
Servings: 6
Calories: 387 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 pounds Whole picanha roast (top sirloin cap)
  • 4 teaspoons coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 large lemon or lime

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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

  • How to Store & Reheat
  • Place in an airtight container or wrap tightly with plastic wrap or foil. Store for up to 3 days.
  • Place in an airtight container or wrap tightly with plastic wrap or foil. Store for up to 3 days.
  • Reheat in the microwave until heated through. Preheat the oven to 300°F (150°C). Cover the picanha with foil and heat for 10-15 minutes. Be careful not to overheat, or it will become tough.
  • Reheat in the microwave until heated through. Preheat the oven to 300°F (150°C). Cover the picanha with foil and heat for 10-15 minutes. Be careful not to overheat, or it will become tough.