Rotisserie Garlic Picanha
User Reviews
5
-
Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6
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Calories
275 kcal
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Course
Main Course
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Cuisine
South American
Rotisserie Garlic Picanha
Description
This Rotisserie Garlic Picanha recipe begins with the picanha cut, also known as coulotte or rump cap. The meat is dried and cut into several pieces, each formed into a C shape suitable for skewering. Each piece is generously coated with coarse kosher or sea salt to enhance flavor and tenderize the surface.
The garlic baste is a simple blend of olive oil, minced or pressed garlic, and lemon juice, stirred together to create a flavorful brush for the meat while cooking. The picanha pieces are cooked on a rotisserie or seared on a traditional grill before being moved to indirect heat, basted regularly with the garlic mixture every 10-15 minutes to keep the meat moist and add flavor.
Once cooked to the preferred temperature, the meat rests briefly to allow juices to redistribute. It is then thinly sliced off the skewer and typically served alongside black beans and white rice, providing a classic accompaniment to this cut of meat.
Smaller pieces of picanha will cook faster than larger ones, allowing serving of varied doneness on the same skewer setup.
Ingredients
- 2-3 pound picanha also called coulotte or rump cap
- kosher salt coarse
Garlic Baste
- ¼ cup olive oil
- 1 Tablespoon garlic squeeze, paste, or fresh chopped
- 1 teaspoon lemon juice
Instructions
- Dry the picanha, then slice (against the grain) into 3-4 pieces.
- Form each piece into a C shape and place on a skewer or rotisserie skewer.
- Salt liberally with coarse kosher or sea salt.
Garlic Baste
- Add all ingredients for the garlic baste in a small bowl and stir to combine well.
Cooking the picanha
- If using a rotisserie, heat the grill or smoker to about 300 degrees. Cook the picanha to desired temp, basting with the garlic oil every 10-15 minutes.
- If cooking on a traditional grill or smoker, sear each side of the picanha for about 3 minutes, then cook over indirect heat until you reach desired temp. Baste with the garlic oil about every 15 minutes.
- Remove from heat and rest for about 5 minutes.
- Thinly slice the meat off the skewer and serve with black beans and white rice.
Notes
- Smaller pieces of picanha will be cooked more thoroughly than larger pieces, so you can offer varied doneness preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 89mg | 30% |
| Sodium | 85mg | 4% |
| Potassium | 551mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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