Perfectly Grilled Picanha Steak (Brazilian-Style)

Best Ever picanha steak recipe? My Brazilian BBQ Secret!

By Kendra Thompson June 20, 2025

Unlock the best picanha steak recipe with my Brazilian BBQ secret! This grilled picanha is so juicy and flavorful, it's the only steak grilling recipes you'll ever need! ... Global Flavors

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Craving the Best Steak Ever ? Let's Talk Picanha!

Ever wondered how some folks churn out restaurant-quality steak grilling recipes at home? honestly, it might just be the cut of meat.

I remember once, utterly failing at a fancy dinner party, until my uncle saved the day. he whipped out a picanha – and boom, everyone forgot about my burnt offerings.

This picanha steak recipe is all you need. seriously!

What's the Deal with Picanha Anyway?

Picanha, or brazilian flank steak , is a total star in brazilian bbq . think of it as the rump cap recipe everyone's obsessed with.

It’s super popular in brazil, where it's cooked over open flames. i find it a doddle to make on a regular grill.

It's not only delicious but a relatively easy cut to master. it'll take about an hour from start to finish, and this recipe easily feeds 4-6 hungry people.

Perfectly Grilled Picanha Steak (Brazilian-Style) presentation

Why This Picanha Steak Recipe Rocks

Let's be honest: the real draw is the flavor. it’s melt-in-your-mouth beefy. because it's a meats on the grill champion, it delivers a good dose of protein without all the fuss.

Plus, this grilled picanha is perfect for summer barbecues, or a special occasion dinner. what makes this recipe special? it’s so simple that the flavor of the beef shines through.

You ready to learn how to cook picanha steak ? let's dive into what you'll need!

Okay, so you're wanting to tackle a picanha steak recipe ? awesome! it's seriously one of my fave steak grilling recipes .

Don't be scared if you've never heard of it. this is brazilian flank steak , also known as rump cap.

Trust me; it's gonna be the best steak ever . let's get this show on the road.

Ingredients & Equipment For Rockin' Picanha

Right then, let’s talk bits and bobs. You'll need to make sure you have everything before you light the barbie. Here's what you will require:

Main Ingredients

1 Picanha Steak (about 2-3 lbs or 900g-1.4kg ). Look for a good fat cap. It should be creamy white and thicc . That's where the flavour lives, innit?
2 tablespoons ( 30ml ) coarse sea salt. Quality sea salt makes a difference. Think Maldon or similar.
1 tablespoon ( 15ml ) freshly ground black pepper. Freshly ground is essential! It's so much better, honestly.
1 tablespoon ( 15ml ) olive oil (optional). Only if you're brushing the grill. I don't usually bother.

Seasoning Notes

This picanha cooking methods is all about simplicity. the meat speaks for itself. salt and pepper is your magic duo.

I've seen some people add a bit of garlic powder, but i reckon that's overkill. want a flavour enhancer? try a dash of smoked paprika after the grill.

For a quick sub, kosher salt works if you're out of sea salt. don't go using table salt, though, eh?

Equipment Needed

Right, what you will need:

Sharp knife. This is mega-important for scoring the fat cap.
Cutting board. Obvious, but I had to say it.
Grill (gas or charcoal). Your choice! Either works. Grilled picanha is the best.
Meat thermometer. Absolutely crucial! We need to nail that picanha internal temperature .
Tongs. To avoid burning your fingers!

Don't have a grill? A heavy skillet or cast iron pan will do. Just make sure it's smoking hot.

Alright, next, we are going to get to the actual cooking. I love cooking meats on the grill. Especially the Brazilian BBQ .

Picanha Prep: The Path to the Best Steak Ever

Right, let's talk picanha! honestly, it's one of my all-time fave steak grilling recipes . you know, that cut of beef that's like, begging to be grilled? let's get the prep right for that truly brazilian bbq experience.

Essential Mise en Place: Get Your Ducks in a Row

First, pat your brazilian flank steak dry. paper towels are your friend. get that moisture out! score the fat cap in a crosshatch pattern, about 1/4-inch deep.

Watch those fingers, yeah? then, hit it hard with 2 tablespoons coarse sea salt and 1 tablespoon of black pepper .

It needs to be properly seasoned, no skimping! oh my gosh, this is gonna be good.

Time-Saving Organization Tips: Work Smarter, Not Harder

Do the scoring and seasoning before you even think about firing up the grill. it'll be ready to go when the grill's at the right temp.

This rump cap recipe is all about efficiency. then let it rest at room temperature for 30 minutes . this helps cook it evenly.

Step-by-Step: From Raw to Restaurant Quality

So, you want to know how to cook picanha steak ? It's easier than you think.

Preheat your grill to medium-high heat (200- 230° C) . Get those grates clean. Nobody wants last night's sausages on their picanha .
Grill that picanha , fat-cap down, for 5- 7 minutes . We are going for that golden-brown colour.
Flip it. Cook for another 5- 7 minutes . Target that picanha internal temperature !
For medium-rare, aim for 54- 57° C . Honestly, medium-rare is where it's at for this cut.
Rest it for 10 minutes before slicing. Important. So Important!
Slice against the grain. Thin slices, yeah? It makes all the difference.
Serve it up and revel in the deliciousness of Grilled Picanha !

Pro Tips: Secrets to Picanha Perfection

Don't be shy with the salt. It helps create an amazing crust. Trust me.
A meat thermometer is your best mate. Don't guess at doneness. Get it right!
Slicing against the grain is key. It makes the steak so much more tender. This is the best steak ever , if you do it right! And honestly, follow these instructions and you will.

Recipe Notes for Your Killer Picanha Steak

Okay, so you're about to embark on a journey to best steak ever territory with this picanha steak recipe. awesome! here are a few extra pointers to make sure you nail it.

These are things i've learned the hard way, and honestly, they've made all the difference. let's talk about the real deal with this brazilian flank steak .

Serving Up Some Serious Style

Forget boring plates! this grilled picanha deserves a bit of flair. think rustic wood serving boards, a sprinkle of fresh herbs (parsley or coriander work great), and maybe a wedge of lime for that extra zing.

For sides, you can't go wrong with grilled veggies – asparagus is my personal fave. oh, and a caipirinha? yes, please! presentation is key to elevate your brazilian bbq experience.

Storage Savvy: Keep the Good Times Rolling

Right, so you've cooked up a storm and have some leftovers. Lucky you! Honestly, though, this rump cap recipe stuff is usually all gone within minutes.

Refrigeration: Pop any leftover sliced picanha in an airtight container in the fridge within 2 hours of cooking. It'll keep for 3-4 days.
Freezing (if you really must!): While freezing is possible, I generally don't recommend it as it can affect the texture. However, if you must, wrap the cooked and cooled picanha tightly in cling film, then in foil, and freeze for up to 2-3 months.
Reheating: Warm the picanha in a skillet over medium-low heat or in a low oven (about 250° F / 120° C ) until heated through. The microwave is an option, but it can make the steak a bit rubbery, you know?

Picanha, But Make it Different!

Feeling adventurous? Let's tweak this picanha steak recipe a bit.

Dietary Adaptations: Need to reduce fat? Trim some of the fat cap before cooking. I say some, though, because a good chunk of the flavour is in there.
Seasonal Swaps: In summer, try a vibrant salsa with mango and red onion alongside the picanha. In winter, creamy mashed potatoes with garlic could make a great complementary

Nutrition Nuggets: Feel Good About That Steak!

Okay, let's keep it real, it's steak. but hear me out! meats on the grill can be good for you.

Picanha is packed with protein, which is essential for muscle building and repair. protein is everything. this how to cook picanha steak recipe will get you a flavorful source of iron, crucial for energy levels.

Just don't go overboard, and balance it with some healthy sides.

So there you have it, my friend! everything you need to rock this picanha cooking methods and steak grilling recipes.

Don't stress too much; remember, cooking should be fun. just keep an eye on that picanha internal temperature ! go forth and grill, you got this.

Seriously, get it.

Brazilian BBQ: The Ultimate picanha steak recipe Secret!

Frequently Asked Questions

What is picanha, anyway? Is it like sirloin or something else entirely?

Picanha, also known as the rump cap, is a cut of beef popular in Brazil. It's located near the top of the rear of the cow. It has a thick layer of fat (the fat cap) that bastes the meat as it cooks, making it incredibly flavorful and tender, unlike your average sirloin.

How important is the fat cap on the picanha steak, really? Can I trim it off to be healthier?

The fat cap is essential for the signature flavour and tenderness of picanha. As it renders during cooking, it bastes the meat, keeping it moist and adding a rich, beefy flavour that's hard to replicate. While trimming some fat can reduce calories, removing it entirely defeats the purpose and you'll end up with a less enjoyable, drier steak. Maybe just skip the extra gravy, yeah?

I don't have a grill. Can I still make this picanha steak recipe?

Absolutely! While grilling is traditional, you can achieve great results using a heavy-bottomed skillet or cast-iron pan. Sear the picanha over high heat to develop a good crust, then finish it in a preheated oven at 400°F (200°C) until it reaches your desired internal temperature. You might not get quite the same smoky flavour, but it'll still be delicious!

What's the best way to store leftover picanha steak?

To keep your picanha leftovers tasting their best, let them cool completely, then wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator. They should be good for 3-4 days. When reheating, do so gently to avoid drying out the meat – a low oven or a quick sear in a pan works well. Alternatively, cold picanha slices are fantastic in sandwiches!

What temperature should I cook my picanha steak to for the perfect medium-rare?

For a perfect medium-rare picanha, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer to accurately gauge the doneness. Remember to let the steak rest for at least 10 minutes after cooking, as the temperature will continue to rise slightly (carryover cooking).

Is this picanha steak recipe healthy? What are the nutritional considerations?

Picanha steak is a good source of protein and iron, but it's also relatively high in fat, especially due to the fat cap. You can reduce the fat content somewhat by trimming a portion of the fat cap, but remember that this will affect the flavour and tenderness. Serve with plenty of vegetables or a light salad to balance out the meal. As with any rich food, moderation is key!