Picanha is a spectacular and fairly inexpensive piece of meat. It is also the favorite cut of meat in Brazil. Because we like a little heat, we use a dry rub with some dried peppers.
- 1 whole picanha
- 1 tbsp olive oil
- 1 pinch fleur de sel
- 1 tbsp cayenne pepper
- ¼ tbsp dried ghost pepper
- 1 tbsp chipotle
- 3 tbsp onion powder
- 3 tbsp garlic granulate
- 2 tbsp fleur de sel
- 3 tbsp ground black pepper
Score the fat cap both ways so it renders down more easily. Put sold on the fat cap and rub it between the cracks. This way the fat dries out and you have a better chance to get some crispy fat.
Mix the ingredients for the rub. Brush some olive oil over the meat side of the picanha and sprinkle on an even layer of the rub.
Start up your grill with 2 zones and a temperature of 150°C/300°F. Place the picanha on the cooler side of the grill and let it come to a temperature of 52°C/129°F.
After that, we are going to sear it over direct heat to get some crust and crispen up the fat. Make sure you flip it often so it does not burn.
Let it rest for 15 minutes before slicing it against the grain.
Calories: 98kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 3560mgPotassium: 217mgFiber: 4gSugar: 2gVitamin A: 555IUVitamin C: 2mgCalcium: 51mgIron: 1mg