Description
Picanha steak grilled to perfection with a crispy fat cap and juicy medium rare center. Simple seasoning and bold flavor.
Ingredients
Scale
- 2 to 3 pounds picanha steak
- 1 to 2 tablespoons coarse salt
- Black pepper, optional
- 1 tablespoon olive oil, if using skillet
Instructions
- Pat steak dry and score fat cap lightly.
- Season generously with coarse salt.
- Preheat grill to high heat.
- Sear fat side down until golden.
- Flip and cook to 130 degrees Fahrenheit for medium rare.
- Rest 10 minutes.
- Slice against the grain and serve.
Notes
- Keep fat cap intact.
- Rest before slicing.
- Slice against the grain.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 0g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg
Keywords: picanha steak, Brazilian steak, grilled picanha, sirloin cap steak, how to cook picanha