Ingredients and Weight:
- Picanha (top sirloin cap) roast: 3 pounds (1.36 kg)
- Coarse salt: to taste
- Black pepper: to taste
Preparation Time:
Cooking Time:
- 45-60 minutes (depending on desired doneness)
Difficulty Level:
Preparation Method Steps:
- Remove the picanha from the refrigerator 1 hour before cooking to bring it to room temperature.
- Preheat a grill or grill pan over medium-high heat.
- Season the picanha generously with salt and pepper.
- Place the picanha on the grill and cook for 15-20 minutes per side, or until it reaches an internal temperature of 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Remove the picanha from the grill and let it rest for 10 minutes before slicing and serving.
Nutritional Information:
- Calories: 250
- Fat: 15 grams
- Saturated fat: 5 grams
- Cholesterol: 70 milligrams
- Sodium: 500 milligrams
- Carbohydrates: 0 grams
- Protein: 25 grams
Dish Characteristics:
- Tender and juicy
- Smoky and flavorful
- Brazilian-inspired
- Perfect for sharing
User Comments:
- "Best picanha I've ever had!"
- "The smoky flavor is amazing."
- "Perfect for a summer barbecue."
- "So easy to make, even for a beginner."
- "A must-try for any meat lover."
Special Precautions and Tips:
- Use a sharp knife to slice the picanha thinly against the grain.
- If you don't have a grill or grill pan, you can roast the picanha in a 400°F (200°C) oven for 25-30 minutes per pound.
- Serve the picanha with traditional Brazilian sides such as farofa (toasted cassava flour) and chimichurri sauce.
