There are so many different types of meat that I just can’t wait to dig into: filet mignon, pork loin, short ribs, pork chops, and so much more. That’s why I started Over the Fire Cooking! But beyond all those glorious cuts, there’s a certain chart-topper I just can’t ignore lately: picanha steaks.This amazing Brazilian cut of beef is so delicious, and my Rotisserie Picanha with Parmesan Crust does not disappoint.
You don’t have to go to Brazilian steakhouses to experience this delicious meal! I’ll tell you the secrets steakhouses won’t leak.This slow-roasted rotisserie-style Picanha can be cooked over a grill or an open flame till perfect, then garnished with a Parmesan Cheese coating for a nice savory touch. Finish with a fresh salsa and you have a balanced meal that’s so freakin’ delicious!
What is Rotisserie Picanha?
Picanha is a type of steak that was popularized in Brazil, and soon became one of the most popular Brazilian steakhouse options. It’s a pleasure to cook, and an even greater pleasure to chow down on. The word picanha is the Portuguese word for rump steak. This cut of meat is easily identified by the way its fat side and meat side are almost a 50/50 split. If you’re shopping for it in America, then it will likely be called a top sirloin cap or rump cap. If you’re a big steak person, you won’t even know what hit your taste buds!
Rotating meat on a metal skewer surrounded by heat is the typical way to roast any type of rotisserie, so we’re going to bring that style of cooking to your home. I love to add a savory, salty parmesan crust and vinegary toppings to balance the juicy meat. Furthermore, making it lip-smacking good. You will feel like you’re in a Brazilian restaurant from the first bite!
For more with picanha, check out Churrasco Picanha with Jalapeño Vinaigrette, Grilled Garlic Butter Picanha and Chimichurrie and Cheese Stuffed Picanha.
How to Make Rotisserie Picanha with Parmesan Crust
Servings: 4 People
Prep: 30 minutes
Cook: 1.5 hours
Rotisserie Picanha Ingredients
Steak:
- 2-3 Whole Picanha, cut into steaks
- 1 tbsp Kosher Salt
- 1 tbsp Garlic Powder
- Canola Oil, as needed
- ¼ cup Parmesan Cheese, grated
Fresh Salsa:
- 1 cup Diced Tomatoes
- ¼ cup Red Onion, diced
- 1 Whole Jalapeño, diced
- 2.5 tbsp Chopped Parsley
- 1.5 tbsp Champagne Vinegar
- 1 medium Lemon, juiced
- Olive Oil, as needed
- Pinch of Salt, to taste
Rotisserie Picanha with Parmesan Crust Instructions
While this cut of meat can present some challenges, just follow this recipe. The process is simple and straightforward, and the results will blow your mind! First, slice your picanha into steaks going from edge to edge instead of top to tail. They should look like small, oval-shaped slices that are about 50/50 fat and meat.
Once sliced, carefully form them into a “C” shape with the fat on the outside and meat on the inside of the arch. Carefully skewer them onto the rotisserie spike– it’s fine if they’re touching each other as long as you can fit them all on! Lather all of the steaks in oil, and then generously season them with the Coarse Sea Salt & Garlic Powder to get that juicy rotisserie flavor.
Next, preheat your grill for indirect rotisserie cooking around 300F so that the picanha will be roasted indirectly. Now your Picanha will slowly begin to cook!
For more with a rotisserie, check out my Rotisserie Leg of Lamb with Chimichurri Sauce, Rotisserie Chicken with Spicy Cilantro Mayo and Peppercorn Herb Rotisserie Prime Rib.
Cook for about 45-60 minutes until the internal temperature is 120F for medium rare. Right before they are done, garnish the outside with freshly-grated parmesan cheese. Let the cheesy crust caramelize, then pull them off the grill and let them rest for 15 minutes.
For the fresh salsa, add all the ingredients into a bowl. Next, mix them up and then set the salsa to the side. You can choose if you’d like to slice your Rotisserie Picanha with Parmesan Crust on the skewer or off of it. Finally, top the savory sliced meats with the sour fresh salsa and enjoy!
How to Serve Rotisserie Picanha in the Traditional Way
If you visit a Brazilian churrascaria (which is similar to a Brazilian version of a barbecue restaurant), you will often see picanha cooked and served directly to the table on a large skewer. The waiters bring different skewers of beef, chicken, and other foods to the table and cut off a slice for anyone who wants to try each one. If you’d like to give your picanha dinner a fun, traditional feel, bring the meat to the table while it’s still on the skewer and slice it off for anyone who wants some!
Rotisserie Picanha with Parmesan Crust FAQs
What does Picanha taste like?
If you love sirloin steak, then Picanha will speak to you as well. It is tender, juicy, and beefy, with a smooth texture that makes it the most popular cut in Brazil. It’s a decadent culinary experience you won’t want to miss out on.
More Picanha Recipes
What goes well with Picanha steak?
The Brazilian salsa on this killer steak is an awesome flavor-booster, but there is more you could enjoy from the Brazilian palate. Try serving it with caipirinha, Brazil’s national cocktail, made with native Brazilian alcohol.
If you loved this recipe, good news: there is an endless amount of meat out there to try! If you would like to find more fire-roasted favorites, subscribe to my YouTube channel to find the right video recipe for you!
Rotisserie Picanha with Parmesan Crust
Ingredients
Steak:
- 2-3 Whole Picanha cut into steaks
- 1 tbsp Kosher Salt
- 1 tbsp Garlic Powder
- Canola Oil as needed
- ¼ cup Parmesan Cheese grated
Fresh Salsa:
- 1 cup Diced Tomatoes
- ¼ cup Red Onion diced
- 1 Whole Jalapeño diced
- 2.5 tbsp Chopped Parsley
- 1.5 tbsp Champagne Vinegar
- 1 medium Lemon juiced
- Olive Oil as needed
- Kosher Salt to taste
Instructions
- Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the rotisserie spike. Lather in oil and generously season with the Coarse Sea Salt & Garlic Powder.
- Preheat your grill for indirect rotisserie cooking around 300F so that the picanha is between two fire sources (aka three zone).
- Add your picanha to the rotisserie and start cooking. Cook for about 45-60 minutes until they are 120F internal for medium rare. Right before they are done, garnish the outside with grated parmesan cheese. Let caramelize, then pull off and let rest for 15 minutes.
- Next, add all the ingredients into a bowl for your Fresh Salsa. Mix and set to the side.
- Slice your picanha either on the skewer or off. Top with the Fresh Salsa and enjoy!
