We received this excellent method for preparing picanha in a Big Green Egg and finishing on a flat top from one of our favorite customers (Thanks Todd!). And you can see by the picture it worked out pretty darn, deliciously well.
But before we share his tips, what the heck is a picanha?
Have you been to a Brazilian steakhouse lately? If so, you likely experienced this incredible cut of meat. Typically served right on the skewer, it’s juicy and melt-in-your-mouth tender.
Picanha translates to rump cap, or top sirloin cap with the fat intact. And that’s important because the fat produces a lush coating of flavor and juiciness, and it actually can protect the meat while grilling.
Here are Todd’s tips for making a perfect picanha at home. Start on the Big Green Egg preheated to 250 degrees. Let it cook for about 90 minutes or until the internal temp is 125 degrees. Then finish it on a hot flat top for a minute or so per side. Let it rest for about 10 minutes. (Use this time to grill up some veggies on the hot flat top.) Slice against the grain, moving on a radius for half-inch slices and serve.
A bearnaise or chimichurri sauce would be a nice addition, but as you can see by the picture, this flavorful cut doesn’t need a lot of extra ingredients to get your mouth watering.