Brazilian Style Picanha

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Skewered Brazilian Style Picanha is a recipe that honors traditional picanha as best I know how. Add in some fresh homemade salsa and farofa, and you've got an epic meal!

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: American, Brazilian

Servings: people

Author: Derek Wolf

Ingredients

Steak:

2-3 Whole Picanha cut into steaks
1 tbsp Large Grain Kosher Salt
Canola Oil as needed

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

Egg Farofa:

1 cup Toasted Cassava Flour
2 tbsp Unsalted Butter
½ White Onion sliced
4 Fresh Eggs scambled
Chopped Scallions garnish
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.
Preheat your grill for indirect rotisserie cooking around 300F (aka two zone).
Add your picanha to the rotisserie and start cooking. Cook for about 45-60 minutes until they are 120F internal for medium rare. Then, pull off and let rest for 15 minutes.
Add a skillet to the grill along with the onions and butter. Saute for 2-3 minutes until softened, then add in your eggs and cook until almost done. When close to done, add the cassava flour, salt and scallions. Mix together and then pull off.
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 serve with the Egg Farofa. Enjoy!

Video

Notes

Which kind of Cowboy Charcoal should I get to grill picanha?

For the best-grilled picanha, Cowboy Oak & Hickory Hardwood Lump Charcoal is the way to go. It burns hot and fast, giving you that perfect sear while adding a deep, smoky flavor. Plus, it’s all about controlling the heat, so lump charcoal gives you more flexibility for those quick adjustments. Perfect for nailing that crispy fat cap!

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