Description
Picanha is a Brazilian staple. Now you can make traditional picanha at home using the Big Green Egg.
Ingredients
Units
Scale
- 3–4 pound picanha (sirloin cap) roast
- Salt
Instructions
- Prepare the grill for direct cooking at 500 degrees with the rotisserie attachment.
- One hour before cooking, remove the picanha roast from the refrigerator and score the fat cap in a hatch pattern.
- Slice 3-4, 3-inch thick steaks from the roast, careful to cut across the grain. (See note)
- Season the steaks liberally with salt on all sides.
- Fold the steaks to form a C-shape, then skewer with the rotisserie rod and secure with the forks. Allow the picanha to sit at room temperature.
- Once the grill is up to temperature, put the rod attachment into the motor and begin the rotisserie, leaving the dome to the grill open and the bottom vent closed halfway.
- Cook for 20 minutes, monitoring for flare ups and adjusting the bottom vent as needed to control the heat.
- At 20 minutes, begin checking the internal temperature using an instant read thermometer. The final temperature should be 120 degrees for medium rare.
- Remove the rod from the rotisserie and place on a cutting board and let the picanha rest for 5 minutes.
- Slice the picanha in small pieces from the rod, as they do in a Brazilian steakhouse, and serve. Outer layers will be slightly more done than the pieces closer to the rod, but your guests won’t notice.
Notes
- Be sure to slice against the grain when initially cutting the steaks. This ensures that when you slice the pieces from the rod, everyone gets a tender piece.
- If you are uncomfortable slicing from the rod and plan to slice pieces across the width of the steak (like a NY Strip), then initially slice the picanha WITH the grain before cooking and your end slices will go against the grain and be more tender for your guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Grilling
- Method: Rotisserie
- Cuisine: Brazilian
Nutrition
- Serving Size: 6 oz
- Calories: 400
Keywords: Picanha, sirloin cap, rotisserie, big green egg, grilling, bbq, steak