Picanha with a coarse sea salt crust
A Brazilian classic with a salt crust and fiery flavor
Who is it for?
For meat lovers who appreciate pure, intense, and traditional grilling.
Ingredients:
- 1 whole picanha (1–1.5 kg), with fat cap
- Coarse sea salt
- Black pepper
- Optional: chimichurri as a sauce
You’ll need:
- Open grill or Kamado
- Charcoal made from a European hardwood blend
- Optional: smoking wood (oak or beech for a robust flavor)
Here’s how to make it:
Preparation
Score the fat in a crisscross pattern. Generously rub the picanha with salt and pepper. Let it come to room temperature.
Grilling
First, grill the fat side down over direct heat until the fat is crispy. Flip it over and grill the meat side briefly.
Indirect cooking
Move the meat away from the heat and close the lid. Let it cook through to an internal temperature of 52–54 °C for medium-rare.
Resting & slicing
Let it rest for 10 minutes, then slice against the grain into thin slices. Serve with a fresh chimichurri.
Tip:
Use a cast-iron grill grate to get those classic grill marks.
Picanha on the charcoal grill – rich, fatty, and delicious.
