Brazilian top sirloin cap (picanha) skewered and grilled with coarse salt.
SHOPPING: Picanha is the top sirloin cap (coulotte). It should have a thick fat cap on one side, about 1/2 inch. Look for 2.5-3 lb cuts. If your butcher doesn't know it, ask for sirloin cap with fat intact. In Brazil, picanha is often served with farofa (toasted cassava flour), vinagrete (tomato-onion salsa), and rice.
The C-shape skewering is essential; flat skewering doesn't render the fat properly.
Ingredients
- Picanha (sirloin cap) with fat cap, 2.5-3 lbs
- Coarse rock salt or kosher salt
Ingredients
- Picanha (sirloin cap) with fat cap, 2.5-3 lbs
- Coarse rock salt or kosher salt
Instructions
Tomorrow's Meal
Picanha Churrasco Chimichurri Sandwiches
Thinly sliced cold picanha layered on crusty bread with fresh chimichurri, pickled onions, and crispy edges seared in a hot pan
You'll need to pick up:
Quick overview:
- 1.Slice cold picanha thinly against the grain (1/4 inch thick)
- 2.Make quick chimichurri: blend fresh parsley, oregano, minced garlic, olive oil, red wine vinegar, salt, and pepper
- 3.Quick-pickle thin red onion slices in vinegar and salt for 10 minutes
- 4.Split crusty bread and lightly toast cut sides
- 5.Layer sliced picanha, pickled onions, and chimichurri on bread
- 6.Optional: Heat a skillet over high heat and press assembled sandwich 1-2 minutes per side until bread crisps and meat warms through
- 7.Serve immediately while warm
Before you cook
Cook notes
- • SHOPPING: Picanha is the top sirloin cap (coulotte). It should have a thick fat cap on one side, about 1/2 inch. Look for 2.5-3 lb cuts. If your butcher doesn't know it, ask for sirloin cap with fat intact.
- • In Brazil, picanha is often served with farofa (toasted cassava flour), vinagrete (tomato-onion salsa), and rice.
- • The C-shape skewering is essential; flat skewering doesn't render the fat properly.
- • You can slice and serve directly from the skewer at the table.
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