Brazilian Picanha Grilled

Ingredients:

2 lbs (1 kg) picanha (top sirloin cap/culotte steak), preferably with fat cap intact
Coarse sea salt (to taste)
Freshly ground black pepper (optional)
2 tbsp olive oil (optional)

Preheat your grill to medium-high heat. If using charcoal, let it burn down until the coals are hot and glowing.
While the grill heats up, prepare the picanha. If the meat has not been pre-trimmed, make sure there is a thick layer of fat on one side. This will help flavor the meat as it cooks.
Using a sharp knife, score the fat in a criss-cross pattern, being careful not to cut into the meat itself.
Season the meat generously with coarse sea salt. You can also add a little freshly ground black pepper for extra flavor, but traditional Brazilian picanha is often cooked with just salt to highlight the beef’s natural taste.
Place the picanha on the grill with the fat side down, so it starts to render the fat. Grill for about 15-20 minutes on each side, depending on the thickness of the cut and your preferred level of doneness (medium-rare is the most popular).
Once the picanha is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes before slicing against the grain.

Serve with traditional sides like rice, beans, and farofa (toasted manioc flour), or just enjoy it as is, with a nice chimichurri sauce on the side!

The key to perfect picanha is to not over-season it. Let the meat shine with just a bit of sea salt.
If you don’t have a grill, you can sear the picanha in a hot cast-iron skillet or roast it in the oven with similar results.
The fat cap is what makes picanha so juicy, so don’t remove it! It helps keep the meat tender and flavorful during grilling.