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Picanha Recipe | Brazilian Culotte Steaks

Coulotte Steak, aka Picanha is the almighty queen of the Brazilian churrasco! This juicy and tender grilled Picanha recipe will leave your amigos speechless!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Course: Main Course
Cuisine: South American , Brazilian

Ingredients

For the Picanha
  • 2.5 lbs of Picanha / SRF AMERICAN WAGYU BLACK GRADE CULOTTE
  • coarse salt to taste
  • 2 Tbsp of Brazilian sofrito
  • 1/4 tsp mustard powder
  • lemon pepper or freshly ground black pepper to taste
  • 1/2 tsp dried parsley
For the Farofa
  • 1 cup of toasted cassava flour
  • 1/2 cup of unsalted butter
  • 1/2 an onion sliced
  • 2 Tbsp of fresh cilantro chopped
  • 4 whole eggs
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat the grill to 350F.
  2. In a small bowl, mix the sofrito, the mustard, the dry parsley and a drizzle of olive oil. Set aside.
  3. Cut the meat the same direction as the fibers into 4 steaks.
  4. Season the steaks with salt and the lemon pepper, then rub the sofrito mixture on the steaks.
  5. Add the steaks to the grill, and grill them on all sides to your favorite doneness.
  6. Remove the steaks from the grill, and let them rest for 5 mins before slicing them.
  7. While the steaks are resting make the farofa.
  8. On a stove top melt the butter in a medium skillet over medium heat.
  9. Add the onions to the pan and sauté until the onions are transparent, about 2 minutes.
  10. Add the eggs to the pan, and scramble them gently.
  11. When the eggs are cooked, but still soft, add the cassava and stir.
  12. Remove the pan from the heat, add the cilantro and stir to combine.
  13. Season with salt and pepper.
  14. Slice the steaks across the fibers, and serve with the farofa.
Bom Apetite!