Three Simple Picanha Recipes
From Day 1, picanhas have been our best seller. If you have ever had a tri-tip, you will recognize a picanha. The picanha has an excellent flavor with a generous fat cap. Not to mention, it serves a crowd. We love this with a Chimichurri sauce sliced over rice, with roasted potatoes or in tacos. The classic Brazilian way of serving it is with rice, beans, salsa and yucca powder. You can order a picanha here.
For each of these recipes, all you need is a picanha, oil and salt, preferably kosher or rock salt if you are grilling.
Simple Sous Vide Picanha Recipe
Set your Sous Vide to 129° F.
Coat steak liberally with kosher salt. Use your favorite method of vacuum sealing (we love the ziplock bag hack).
Place in water bath and sous vide for 2 hours.
Remove the picanha from the bag and dry. Heat a pan over medium-high heat and add oil or ghee.
Sear your picanha for one minute on each side. Remove from the pan and slice against the grain.
Simple Grilled Picanha Recipe
Score the fatty blanket of the picanha with a knife.
Cut into 3 pieces on an angle (against the grain).
Roll fatty side of each piece of picanha in kosher or rock salt.
Skewer the 3 cuts of picanha.
Grill the steaks fat-side up for a few minutes until a little juice leaks out of the top of the steaks.
Grill fat-side down moving the steaks away from the hottest part of the fire to avoid over-cooking and to reduce the chance of the fire flaring up from the dripping fat.
Remove the finished meats and tap them with the side of a knife to knock off any extra rocks of salt.
Let the meat rest a few minutes before slicing.
Simple Roasted Picanha Recipe
Preheat oven to 400° F. Meanwhile, let the picanha come to room temperature.
Score the fatty blanket of the meat with a knife and pack in kosher salt.
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in a few tablespoons of olive oil.
Sear the beef until browned on both sides, approximately 2 minutes per side.
Transfer the skillet to the oven with the fatty side of the piranha facing up.
Cook the roast for 35 minutes, or until the internal temperature reaches 128-130° for medium-rare.
Remove the roast from the oven, cover with foil and let rest for 10 minutes before slicing.
Slice against the grain for tender cuts.