Brazilian Picanha na Brasa (Grilled Rump Cap with Coarse Salt)
The crown jewel of the Brazilian churrasco; prime aged beef sirloin cap roasted over glowing charcoal embers with coarse sea salt, carved succulent with a rich, melt-in-the-mouth fat cap.
Ingredients
- • 1.5kg whole beef Picanha (top sirloin cap with generous 1.5cm fat cap)
- • 3 tbsp sal grosso (coarse Brazilian sea salt)
- • Brazilian Farofa (toasted manioc flour) and Vinagrete salsa, to serve
Preparation Steps
Slice the Picanha against the grain into 5cm thick horseshoe-shaped steaks.
Fold each steak into a C-shape with the fat cap on the outside; thread onto heavy stainless steel flat sword skewers.
Rub all surfaces generously with coarse Brazilian sea salt (sal grosso), letting it adhere to the meat for 10 minutes before cooking.
Place the skewers high above hot charcoal embers (about 30cm) for 15 minutes to gently render the fat cap without burning; lower skewers close to embers for 3-4 minutes to sear the crust deep mahogany.
Tap the skewers with the back of a knife to knock off excess coarse salt crystals.
Carve thin succulent slices directly from the skewer onto guests' plates; serve with crunchy Farofa and fresh tomato-onion Vinagrete.