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.