Fat stuffed picanha with red onion steak sauce

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Fat stuffed picanha with red onion steak sauce

I really love picanha, but I always had a problem with the fat cap on top. It has a tough piece of silverskin underneath that’s just too tough. What if I took off the fat cap and stuffed it inside the meat. I just had to try it.

To accompany the meat, I made a fantastic steak sauce to celebrate this recipe.


  • A picanha
  • Salt and pepper

For the red onion steak sauce

  • a bunch of spring onions
  • 2 red onions
  • 5 garlic cloves
  • 3 large tomatoes

How to

  1. Take off the fat cap and the silverskin of the picanha. Then you slice off the silverskin of the fat.
  2. Start your grill with a temperature of 200°C (392F) and a griddle or cast-iron skillet.
  3. Sprinkle some salt and pepper on the fat and grill it on the griddle until it’s golden brown and crispy.
  4. Cut the tomatoes and onion into quarts and peel the garlic cloves. Roast these with the spring onions until the onions are soft and you see a bit of char. Take the veggies of the griddle and remove the griddle.
  5. Put all the grilled veggies in a blender and grind it down to a thick sauce.
  6. Cut the crispened fat into strips.
  7. Make an incision in the picanha and create a hole, and wiggle in a strip off fat. Do this with all the strips. Watch the video on how to do this.
  8. Place the stuffed picanha in the grill and roast indirect to a core temperature off 54°C (129F).
  9. When the picanha reached the desired temperature, you take it out off the grill and let it rest. Slice it against the grain and serve it with the steak sauce.

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BBQ gear used

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