What in the World is a Picanha? Let alone a Full Blood Wagyu one? Chances are if you have ever been to a Brazilian steakhouse then you have had this delicious cut but just didn’t know that it was Picanha. Brazil has long used this cut for BBQs, skewers, pit or open fire cookery. It is a true meaty mouthful; sort of a cross between regular sirloin, tri tip, and brisket. The Picanha stands up well to robust flavors, glazes, rubs or marinades. The trick with this cut is simple; do not overcook, cook fat cap side up, and serve with bold sauces or salsas. 


Yield: 6 to 8 Servings

Time:

Prep – 20 Minutes
Cook – 4 Hours

Ingredients

3 to 4 Pound Cross Creek Premium Meats American Wagyu Picanha Steak
4 to 5 Cloves of fresh garlic, cut each clove in half
Salt and Pepper (coarse)
2 Limes
¼ Teaspoon cayenne pepper
2 Tablespoons olive oil
½ Teaspoon ground cumin
¼ Teaspoon granulated garlic

Instructions

The Picanha should be completely thawed, this should be done slowly by placing it in the refrigerator for 24 to 48 hours.


    1. Once the Picanha is thawed, pat all sides of the meat dry, using a paper towel.
    2. Rub the Picanha with freshly cut cloves of garlic, and generously season the meat with salt and pepper.
    3. Line a sheet pan with parchment or paper towels and place a cooling rack on top of the paper.  Place Picanha on the cooling rack and place it in the refrigerator uncovered for 24 hours.
    4. Remove the Picanha from the refrigerator, and bring it down to room temperature.  
    5. Make the dressing by squeezing the juice from the two limes into a bowl and add cayenne, olive oil, ground cumin, and granulated garlic.  Whisk to combine all ingredients.
    6. Brush the mixture over the entire Picanha with a silicone brush, repeating until all of the dressing has been used, let the Picanha rest for an additional 30 minutes.
    7. Heat your grill or smoker to 275 degrees.  Place Picanha, fat side up, on a grill or smoker.  Turn the meat every 5 to 7 minutes, until it reaches an internal temperature of 115 degrees.  When turning the meat onto the fat cap use caution, the fat will render quickly.
    8. Once the meat has reached the internal temperature of 115 degrees, remove the meat, and adjust your grill or smoker temperature to 425 degrees.
    9. Place Picanha back on heat until the internal temperature reaches 130 to 135 degrees.
    10. Remove from heat and allow meat to rest for 10 to 15 minutes before cutting against the grain.

The Picanha can easily be cooked as a roast or skewered slices of steak.  To make this skewered steak, cut the Picanha lengthwise into three equal pieces.  This will decrease your cooking time, so watch closely and monitor the internal temperature of the meat.


Serving Suggestions


Serve with limes, tortillas, black beans, salsa fresco.

Cross Creek Ranch Meats Used in Recipe