Steak Picanha

Picanha is a cut of beef that I’ve been aware of, but have never prepared myself. This particular cut of meat is also referred to as the sirloin cap or culotte. It consists of leaner meat, like you’d expect of a sirloin, but has a thick fat cap on one side. My understanding is that this is a common cut of meat used at Brazilian steakhouses.

Picanha is probably not something you will be able to source from your local supermarket. You’ll probably have to request it from your local locker or butcher. Since the doors have not yet opened at Old Station Craft Meats, I had to obtain my picanha from our friends at Stanhope Locker and Market. The picanha I purchased weighed about four pounds. Since this cut is part of the sirloin, you can expect to pay about the same as you would a sirloin steak.

I prepared my picanha by first removing the silver skin from the bottom side (your picanha may come with this already removed) and then cutting it into four strips, cutting across the grain. I then seasoned the meat with course ground kosher salt, black pepper, and Big Green Egg Gourmet Seasoning. I only seasoned the meat side and not the fat cap. After seasoning the meat, I folded the strips of meat in half (meat to the inside of the fold) and skewered them. I cooked the skewered picanha on my Big Green Egg, using direct heat, at about 400 degrees. I removed the picanha from the grill when the thickest portion of meat reached an internal temperature of 125 degrees. I allowed the meat to rest for about fifteen minutes before slicing thinly.

I did also purchase some chimichurri sauce to go with my picanha. The sauce did add another level of flavor, but I think this meat easily stands on its own. I highly recommend the picanha, if you can find one!

Pro Tip. Be sure to grill the picanha an all four sides, but allow the picanha to grill the longest with the fat side down. This helps to caramelize the fat and also prevents the thinner portions of meat from becoming overcooked.