When it comes to grilling Picanha , most people think of Black Angus. But is that really necessary? Franconian heifer or even Wagyu are also possible. If so much is possible, what makes Picanha so special? And how can you prepare it properly? Let's look into that now.

• 44 - 48 °C = rare
• 49 - 53 °C = medium rare
• 54 - 58 °C = medium
• 59 - 64 °C = medium well
• from 65 - 68 °C = well done

In South American barbecue culture, the piece is grilled on a skewer over direct heat . We'll show you step by step how you can do it too:

• Start by preparing the picanha by patting it dry.
• Then remove the excess fat and the outer silver skin with a sharp knife.
• Cut the meat into 3 - 4 cm thick slices, which should be triangular.
• Also use the knife to cut small rectangles into the fat cap.
• Place the prepared Picanha slices on the skewer.
• Start at the wider end of the piece of meat and work towards the tip.
• Make sure the meat is firmly attached to the skewer.
• The skewer is then hung/placed over a charcoal grill/gas grill or an open fire.
• When grilling, you can constantly turn the skewer to cook the meat evenly.
• Start with the fat side down and grill it for about 5 - 7 minutes, this will keep the meat nice and juicy.
• Then turn the meat and continue grilling until it is cooked to your desired level .
• Turning the skewer ensures that the meat cooks evenly and develops a crispy crust.
• The core temperature should not exceed 53 °C to achieve medium rare
• After grilling, the picanha is cut into thin slices directly from the skewer and served.

You don't need a charcoal or gas grill for this sandwich. Quite the opposite. All you need, apart from the ingredients, is a pan or a plancha.

Of course we have a video for you about this exclusive steak sandwich. Feel free to watch it so you can't go wrong. Nevertheless, here is a short summary.

You need:

1. Picanha
2. Rustic bread (if possible: baked with chilli and bacon)
3. eggs
4. red onions
5. romaine lettuce
6. bacon
7. cherry tomatoes
8. salt flakes
9. soy sauce
10. chili sauce

Preparation:

• Remove the fat cap from the Picanha with a sharp knife, leaving only a small fat edge
• Then cut the picanha in half (cut against the grain)
• Chop the separated fat
• Now fry the fat on a plancha or in a pan
• Cut the onion into rings
• Cut the bread in half
• Halve the salad, sprinkle with brown sugar and drizzle with some soy sauce and let it soak in
• Then fry the eggs (fried), bread, onions, lettuce and bacon in the rendered fat
• Add a little honey to the onions while frying and caramelize
• Also fry the meat in the plancha or pan in the rendered fat
• Make sure that the fat side of the steak is seared first
• Finally, add the cherry tomatoes to the plancha or pan (until they burst)
• Remove the steak when it reaches the desired core temperature and let it rest for a few minutes
• Take a sharp knife and cut the meat against the meat fibers
• Now assemble the sandwich (bread - lettuce - picanha - bacon - egg - tomatoes) and finish with salt and chilli sauce.

Important: We really recommend watching the video to make your Picanha sandwich perfect.

Picanha goes with everything. It tastes particularly good when served with just onions. Since this dish is prepared on the grill, you only need indirect heat this time. Always remember to bring the steak to room temperature before putting it on the grill.

To make sure your Picanha on the grill is perfect, we have a video for you. Feel free to watch it so you can't make a mistake. Nevertheless, here is a short summary.

You need:

1. Picanha
2. onions
3. coconut blossom sugar
4. salt flakes
5. whiskey
6. olive oil
7. chili flakes

Preparation:

• Cut the top layer of fat with a sharp knife - be careful not to cut into the meat
• Then rub the steak with salt on both sides
• Additionally, sprinkle the fat cap with a little sugar and massage it in
• Place the picanha on the indirect surface of the grill and cook the meat with the fat cap facing upwards (can also be done in the oven at 180 °C)
• Place the onions whole on the indirect surface of the grill
• The process takes about 20 to 30 minutes
• Meanwhile, prepare the marinade for the onions
• Pour a shot of whiskey into a bowl
• Add a dash of olive oil
• Add salt and honey to the liquid
• Mix everything in the bowl and season with chilli flakes
• Now take the steak off the grill and let it rest a little
• Meanwhile, remove the onions from the grill, peel and cut into rings
• Then toss in the marinade and let it steep
• Now cut the steak against the grain into thin slices
• Finally: Serve, salt and enjoy

Important: We really recommend watching the video to make sure your steak is perfect.

Picanha is particularly suitable at Christmas time. It doesn't always have to be roast. You can easily replace the roast with a steak and it's really worth it.

So that you can grill the steak properly, we have a video for you. Feel free to watch it so that you can't make a mistake. Nevertheless, here is a short summary.

You need:

1. Picanha
2. red cabbage
3. brown sugar
4. walnuts
5. Pear
6. gravy
7. salt flakes
8. olive oil
9. apple cider vinegar
10. butter

Preparation:

• Cut red cabbage into strips
• Then put it in a bowl and sprinkle with salt and a little sugar
• Massage the salt well into the herb
• As soon as the mixture looks glassy, ​​add some olive oil and apple cider vinegar
• Massage the olive oil and apple cider vinegar into the herb and allow to absorb
• Peel the pear and cut into small pieces
• Now chop the walnuts, fry them in butter in a pan and caramelize them with sugar
• Add the pear to the pan and toss in the butter caramel
• Then add the pan contents to the red cabbage and mix
• Now place the Picanha on the grill and grill over direct heat until the desired core temperature is reached
• Remove the meat from the grill and let it rest a little
• Then cut into thin slices against the grain with a sharp knife
• Finally, arrange the meat and pour the gravy over it

Note: If you want to know what the perfect gravy looks like, watch this video .

Important: We really recommend watching the video to make sure your Christmas steak is perfect.

Traditionally, the picanha is only seasoned or dipped in sauces after grilling.

Here you will find two classic recipes for an authentic Picanha .

Ingredients:

1. 1/2 cup fresh parsley, finely chopped
2. 3-4 garlic cloves, finely chopped
3. 2 tablespoons fresh oregano leaves, finely chopped
4. 1 teaspoon red pepper flakes (optional for spiciness)
5. 1/4 cup red wine vinegar
6. 1/2 cup olive oil
7. sea ​​salt and coarse pepper to taste
   

Preparation:

• Mix all ingredients together in a bowl.
• Stir the mixture well until well combined.
• Let the chimichurri sit for at least 30 minutes to intensify the flavors.
• Use the sauce as a side dish to grilled meat by pouring it generously over the meat or using it as a marinade.
• The chimichurri can be stored in the refrigerator and will keep for several days. Shake well before using again.

Ingredients:

1. 1 cup cassava flour (Farinha de Mandioca)
2. 2-3 tablespoons butter or oil
3. 1 onion, finely chopped
4. 2 garlic cloves, finely chopped
5. salt and pepper to taste
6. Optional: diced bacon, olives, raisins, or chopped eggs for additional flavor

Preparation:

• Toast the cassava flour in a pan without oil over medium heat until golden brown, stirring constantly to prevent burning.
• In another pan, heat butter or oil and fry the onion and garlic until soft.
• Add the toasted cassava flour and mix well. If desired, other ingredients such as diced bacon, olives, raisins or chopped eggs can also be added.
• Season with salt and pepper and continue to cook over low heat, stirring occasionally, until well combined and warmed through.
• Serve the farofa as a side dish to your grilled picanha . It is traditionally sprinkled over the meat or served alongside it.