Get ready to fire up your grill and indulge in some of the most mouth-watering Picanha recipes out there! As a grilling enthusiast, you know that finding the perfect cut of meat can make all the difference. And when it comes to Picanha, also known as rump cap or coulotte, you’ve got a winner. This tender and flavorful cut is packed with marbling, making it a culinary delight for anyone who tries it.
In this article, we’re counting down our top 18 Picanha recipes that will take your grilling game to the next level. From classic Brazilian-inspired dishes to modern twists and international flavors, we’ve got something for everyone. Whether you’re a seasoned pro or just starting out, these recipes are sure to inspire your inner chef and leave your taste buds begging for more.
Classic Brazilian Picanha with Garlic Butter
This recipe showcases the rich flavors of Brazil’s national dish, Picanha, paired with a savory garlic butter crust. Perfect for special occasions or family gatherings.
Ingredients:
– 1 kg Picanha (rump cap) steak
– 4 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a small bowl, mix together minced garlic and softened butter.
3. Season the Picanha steak with salt and black pepper.
4. Spread the garlic butter evenly over the steak, making sure to cover the entire surface.
5. Place the steak on a baking sheet lined with parchment paper and bake for 20-25 minutes or until it reaches your desired level of doneness.
6. Remove from the oven and let rest for 10 minutes before slicing and serving. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Grilled Picanha Steak with Chimichurri Sauce
Experience the bold flavors of Argentina with this classic combination of grilled picanha steak and tangy chimichurri sauce. This recipe is perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1.5 lbs picanha steak (or top sirloin)
– 1/4 cup olive oil
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, parsley, oregano, garlic, and salt and pepper to taste.
3. Brush the mixture evenly onto both sides of the picanha steak.
4. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
5. Meanwhile, mix together red wine vinegar and chopped parsley in a small bowl.
6. Serve the grilled steak with chimichurri sauce spooned over the top.
Cooking Time: 12-15 minutes
Smoked Picanha with Rosemary and Thyme
This recipe elevates the classic Brazilian cut of beef, picanha, by infusing it with the aromatic flavors of rosemary and thyme, all wrapped up in a smoky package.
Ingredients:
– 1.5 kg (3.3 lbs) picanha steak
– 2 tbsp olive oil
– 4 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– Salt and black pepper, to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together olive oil, rosemary, and thyme.
3. Rub the mixture all over the picanha steak, making sure to coat it evenly.
4. Season with salt and black pepper to taste.
5. Place the steak in the smoker, fat side up.
6. Smoke for 2-3 hours or until internal temperature reaches 130°F (54°C) for medium-rare.
7. Remove from heat and let rest for 10 minutes before slicing and serving.
Cooking Time: Approximately 2-3 hours
Picanha Skewers with Bell Peppers and Onions
Impress your friends and family with this flavorful and colorful skewer recipe, featuring tender Picanha beef and a medley of bell peppers and onions.
Ingredients:
– 1 pound Picanha beef, cut into 1-inch cubes
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: your favorite seasonings or marinades
Instructions:
1. Preheat grill to medium-high heat.
2. Thread Picanha beef, bell peppers, and onions onto skewers, leaving a small space between each piece.
3. In a small bowl, mix olive oil, garlic, salt, and pepper. Brush the mixture evenly onto the skewers.
4. Grill skewers for 8-10 minutes, turning occasionally, or until Picanha beef reaches desired doneness.
5. Serve immediately, garnished with fresh cilantro or parsley if desired.
Cooking Time: 8-10 minutes
Reverse-Seared Picanha with Herb Crust
Experience the tender juiciness of a slow-cooked steak without the lengthy cooking time, thanks to this innovative reverse-searing method. The herb crust adds a fragrant and flavorful twist to this already impressive cut of beef.
Ingredients:
– 1 (1.5-2 pound) Picanha steak
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 0.5 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 250°F (120°C).
2. Season the Picanha steak with salt, black pepper, and minced garlic.
3. Heat olive oil in a skillet over high heat. Sear the steak for 30 seconds on each side.
4. Transfer the steak to a wire rack set over a rimmed baking sheet. Roast in the preheated oven for 2-3 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. While the steak is cooking, mix together chopped rosemary, thyme, and Parmesan cheese.
6. Remove the steak from the oven and brush with olive oil. Sprinkle the herb crust evenly over the steak.
7. Return the steak to the oven and cook for an additional 10-15 minutes, or until the crust is golden brown and crispy.
Cooking Time: 2 hours 30 minutes – 3 hours
Picanha Tacos with Fresh Salsa and Lime
Elevate your taco game with this flavorful recipe featuring tender Picanha, crispy tacos, and a zesty fresh salsa. Perfect for a quick and delicious dinner or party appetizer!
Ingredients:
– 1 pound Picanha steak (or substitute with flank steak), sliced into thin strips
– 8-10 corn tortillas
– 1/2 cup fresh cilantro leaves
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Season Picanha strips with salt and pepper; cook for 3-4 minutes per side or until desired doneness.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing cooked Picanha, cilantro, jalapeño, and lime juice onto tortillas.
5. Serve immediately with additional lime wedges on the side.
Cooking Time: 10-12 minutes
Garlic and Herb Marinated Picanha
This recipe combines the bold flavor of garlic and herbs with the tender texture of picanha, a cut of beef known for its rich marbling. Perfect for special occasions or everyday meals.
Ingredients:
– 1 kg Picanha steak
– 2 cloves Garlic, minced
– 1 tablespoon Fresh rosemary leaves, chopped
– 1 tablespoon Fresh thyme leaves, chopped
– 1/4 cup Olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 200°C (400°F).
2. In a bowl, mix together garlic, rosemary, thyme, salt, and pepper.
3. Place the picanha steak in a shallow dish, and pour the marinade over it.
4. Drizzle with olive oil, ensuring the meat is coated evenly.
5. Cover and refrigerate for at least 2 hours or overnight.
6. Remove from refrigerator 30 minutes before cooking.
7. Sear the picanha in a hot skillet for 1-2 minutes per side, then finish cooking in the preheated oven for 10-12 minutes.
8. Let rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Picanha Steak Sandwich with Caramelized Onions
Experience the bold flavors of Brazil with this mouthwatering Picanha steak sandwich, topped with sweet and savory caramelized onions. This recipe is perfect for a quick yet impressive meal or dinner party.
Ingredients:
– 1 lb Picanha steak (or flank steak), sliced into thin strips
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup balsamic vinegar
– 4 hamburger buns
– 2 tbsp unsalted butter
– Chopped fresh cilantro or scallions (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large skillet, cook sliced onions over low heat for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
3. Grill Picanha steak for 4-5 minutes per side, or until cooked to desired level of doneness.
4. Assemble sandwiches by spreading butter on buns, adding grilled steak, caramelized onions, and a pinch of salt.
Cooking Time: 30-35 minutes
Picanha with Red Wine Reduction Sauce
A flavorful and tender cut of beef gets elevated with a rich and intense red wine reduction sauce, perfect for special occasions or cozy nights in. This recipe is sure to impress your guests!
Ingredients:
– 1.5 lbs Picanha (rump cap) beef
– 2 tbsp olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 2 tbsp butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the Picanha with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes per side, then transfer to a roasting pan.
4. In the same skillet, cook the onion and garlic until caramelized (about 5 minutes).
5. Add red wine and beef broth to the skillet, scraping up any browned bits from the bottom.
6. Simmer the sauce for 10-15 minutes or until reduced by half.
7. Brush the Picanha with butter and roast in the oven for 20-25 minutes or until cooked to desired doneness.
8. Serve the beef with the red wine reduction sauce spooned over the top, garnished with fresh thyme leaves if desired.
Cooking Time: 35-40 minutes
Picanha Fajitas with Guacamole and Sour Cream
Experience the bold flavors of Brazil’s Picanha steak in a vibrant fajita dish, served with creamy guacamole and tangy sour cream.
Ingredients:
– 1 lb Picanha steak (or flank steak), sliced into thin strips
– 1/2 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 teaspoon cumin
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 8 small flour tortillas
– Salt and pepper to taste
– Guacamole: 3 ripe avocados, halved and pitted
– Sour cream: 1 cup sour cream
Instructions:
1. Marinate Picanha steak in lime juice, garlic, oregano, cumin, salt, and pepper for at least 30 minutes.
2. Grill or cook Picanha steak to desired doneness. Slice into thin strips.
3. Cook onion and bell peppers in a large skillet over medium-high heat until tender.
4. Add cooked Picanha steak to the skillet and stir to combine with vegetables.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble fajitas by placing Picanha mixture onto tortillas, then topping with guacamole and sour cream.
Cooking Time: 20-25 minutes
Grilled Picanha with Lemon Pepper Seasoning
Picanha is a popular cut of beef from Brazil, known for its rich flavor and tender texture. This recipe adds a bright and citrusy twist to the traditional grilled picanha by incorporating lemon pepper seasoning.
Ingredients:
– 1 pound Picanha steak
– 2 tablespoons lemon pepper seasoning
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together lemon pepper seasoning, garlic, salt, and pepper.
3. Rub the mixture all over the Picanha steak, making sure to coat evenly.
4. Brush olive oil on both sides of the steak.
5. Grill the steak for 4-6 minutes per side, or until it reaches your desired level of doneness.
6. Let the steak rest for 5 minutes before slicing and serving.
Cooking Time: 12-15 minutes
Picanha Salad with Arugula and Parmesan
This salad combines the rich flavor of grilled Picanha steak with peppery arugula, crumbly Parmesan cheese, and a tangy vinaigrette. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound Picanha steak
– 4 cups arugula
– 1/2 cup shaved Parmesan cheese
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season Picanha steak with salt and pepper. Grill for 3-4 minutes per side, or until cooked to desired level of doneness.
3. Meanwhile, combine arugula and shaved Parmesan cheese in a large bowl.
4. In a small bowl, whisk together olive oil and white wine vinegar.
5. Slice grilled Picanha steak into thin strips. Add to salad and toss with vinaigrette. Season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Picanha Kebabs with Pineapple and Teriyaki Glaze
Elevate your outdoor cooking game with this unique twist on traditional kebabs. Tender picanha steak, marinated in a sweet and savory teriyaki glaze, is paired with juicy pineapple chunks for a flavor combination that’s sure to impress.
Ingredients:
– 1 lb beef picanha steak, sliced into thin strips
– 1 cup pineapple chunks
– 1/4 cup teriyaki glaze
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp garlic powder
– Salt and pepper to taste
– Wooden skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki glaze, soy sauce, brown sugar, garlic powder, salt, and pepper. Add sliced picanha steak and marinate for at least 30 minutes.
3. Thread marinated picanha, pineapple chunks, and any remaining glaze onto wooden skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes, turning occasionally, or until cooked to desired doneness.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Slow-Cooked Picanha with BBQ Sauce
Slow-Cooked Picanha with BBQ Sauce: A Mouthwatering Twist on a Classic Cut of Meat
This recipe transforms the rich and tender Picanha cut into a fall-apart masterpiece, smothered in a sweet and tangy BBQ sauce.
Ingredients:
– 2 lbs beef Picanha
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup ketchup
– 2 tbsp Worcestershire sauce
– 2 tbsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat slow cooker to low heat.
2. Season Picanha with salt and pepper.
3. In a small bowl, mix brown sugar, apple cider vinegar, ketchup, and Worcestershire sauce.
4. Place the Picanha in the slow cooker and pour the BBQ sauce mixture over it.
5. Drizzle olive oil over the top.
6. Cook for 8-10 hours or until tender and easily shredded.
7. Serve with your favorite sides, such as roasted vegetables or crusty bread.
Cooking Time: 8-10 hours
Picanha Stir-Fry with Vegetables and Soy Sauce
Experience the bold flavors of Brazilian cuisine with this simple yet savory stir-fry recipe, featuring tender picanha steak and a medley of colorful vegetables.
Ingredients:
– 1 pound picanha steak (or beef strip loin), sliced into thin strips
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a small bowl, whisk together soy sauce and 1 tablespoon of vegetable oil. Set aside.
2. Heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute, until fragrant.
5. Add the picanha steak strips and cook until browned and cooked to your liking, about 3-4 minutes per side.
6. Add the red bell pepper and broccoli florets. Stir-fry for an additional 2-3 minutes, until vegetables are tender-crisp.
7. Pour in the soy sauce mixture and stir-fry for a final minute, coating all ingredients evenly.
8. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: Approximately 15-20 minutes
Picanha Steak with Blue Cheese Butter
Experience the rich flavors of Brazil with this mouthwatering Picanha steak recipe, elevated by a tangy blue cheese butter. This dish is perfect for special occasions or a night in with friends.
Ingredients:
– 1.5 lbs Picanha steak (rump cap)
– 2 tbsp olive oil
– Salt and black pepper, to taste
– 2 tbsp unsalted butter, softened
– 2 tbsp blue cheese crumbles (such as Gorgonzola or Roquefort)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season the Picanha steak with salt and black pepper.
3. Grill the steak for 4-5 minutes per side, or until it reaches desired doneness.
4. Meanwhile, mix softened butter and blue cheese crumbles in a small bowl.
5. Once the steak is cooked, let it rest for 2-3 minutes before slicing against the grain.
6. Serve with blue cheese butter spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Picanha Burger with Caramelized Onions and Cheddar
Experience the bold flavors of Brazil with this mouthwatering Picanha Burger, topped with sweet caramelized onions and melted cheddar cheese.
Ingredients:
– 4 beef Picanha steaks (or flank steak)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 hamburger buns
– 2 slices cheddar cheese
– Lettuce and tomato (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season Picanha steaks with salt and pepper.
3. Grill steaks for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, caramelize onions in a skillet over low heat for 20-25 minutes, stirring occasionally.
5. Assemble burgers by spreading caramelized onions on the bottom bun, followed by a grilled steak, a slice of cheddar cheese, and finally the top bun.
6. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Picanha with Mushroom and Onion Gravy
This recipe combines the rich flavor of picanha (rump cap) with the earthy taste of mushrooms and caramelized onions, served in a savory gravy. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 kg picanha steak
– 2 tablespoons olive oil
– 1 large onion, sliced
– 250g mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
Instructions:
1. Preheat oven to 180°C (350°F). Season the picanha steak with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the picanha for 2-3 minutes per side, then transfer to the preheated oven and cook for 10-12 minutes or until desired level of doneness.
3. In the same skillet, sauté sliced onions and mushrooms with garlic until caramelized.
4. Add beef broth and tomato paste to the skillet, stirring to combine. Simmer for 5 minutes, then season with salt and pepper to taste.
5. Serve the picanha steak with mushroom and onion gravy spooned over the top.
Cooking Time: 25-30 minutes
Summary
Get ready to fire up your grill and indulge in the bold flavors of Picanha! This article presents 18 mouth-watering recipes that showcase the versatility of this iconic Brazilian cut. From classic garlic butter to smoked rosemary, tangy chimichurri, and zesty teriyaki glaze, each recipe offers a unique twist on this tender and juicy steak. Whether you’re in the mood for tacos, sandwiches, or salads, these Picanha recipes are sure to satisfy your cravings and impress your friends and family.
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