Despite being a Brazilian dish, picanha has long conquered the Portuguese. Learn how to prepare this unique meat dish.
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A rump steak conquered the Portuguese a long time ago and, as such, is a frequent meal, especially among meat and meat fans. barbecue.
It is, without a doubt, one of the tastiest and most representative meats of Brazil in the world! This popular cut owes its fame to several perfect elements: exceptional flavor, juiciness, consistency and fat.
Interestingly, it is one of the most expensive cuts in Brazil, but very accessible in many parts of the world, which also leads to its high consumption.
Learn how to prepare picanha at home.
Picanha with mustard
Kitchen:Brazilian
Type:lunch or dinner
Setup time:01:10
Ingredients
- 1 piece of sirloin steak of approximately 1 kg
- 4 tablespoons coarse salt
- Mustard to taste – ideally no less than 3 tablespoons
preparation method
- You should start by making not very deep cuts in the fat part.
- Season the previously cut picanha with coarse salt and mustard.
- Line a baking sheet with aluminum foil.
- Place the meat on the baking sheet over the aluminum foil and bake in a preheated oven at 200º for at least 50 minutes.
- Remove from the oven when you get the desired consistency – some like the meat more raw, others like the meat a little more well cooked.
- Let the meat rest for 10 minutes before slicing.
- Serve with baked potato and salad.
Picanha on the plate with butter
Kitchen:Brazilian
Type:lunch or dinner
Setup time:00:30
Ingredients
- 1 piece of sirloin steak of approximately 1 kg
- 1 onion
- Butter to taste
- salt to taste
preparation method
- Cut the picanha into medium slices.
- Season with salt and set aside for 10 minutes.
- Place the picanha on the grill and let it brown on both sides.
- After the picanha is golden, add the finely chopped onion and the butter to taste.
- Cook over medium heat until the onion is translucent.
- Serve with white rice and black beans.
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