Brazilian Picanha Steak

Ingredients

For the Picanha

• 2.5-3 lbs picanha (top sirloin cap), with fat cap intact
• Coarse sea salt (lots!)
• Black pepper (optional - traditionalists use only salt)

For Farofa (Toasted Manioc)

• 2 cups manioc flour (farinha de mandioca)
• 4 tablespoons butter
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup bacon, diced (optional)
• 2 tablespoons fresh parsley, chopped
• Salt to taste

For Serving

• Chimichurri sauce
• Vinaigrette salsa (tomato, onion, bell pepper)

Instructions

Prepare Picanha

1. Score Fat Cap: Using a sharp knife, score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep. Don't cut into the meat.
2. Slice: Cut picanha against the grain into 1-1.5 inch thick steaks. Keep fat cap on each piece.
3. Season: Generously coat all sides with coarse sea salt. Let sit at room temperature for 30 minutes.

Make Farofa

4. If using bacon, cook in a large skillet until crispy. Remove and set aside.
5. In the same skillet, melt butter. Add onion and garlic, sauté until golden.
6. Add manioc flour and toast, stirring constantly, for 8-10 minutes until golden and fragrant.
7. Stir in cooked bacon and parsley. Season with salt. Keep warm.

Grill Picanha

8. Preheat grill to high heat (450-500°F).
9. Place steaks fat-side down on grill. Sear for 5-6 minutes until fat renders and crisps.
10. Flip and grill for 3-4 minutes for medium-rare (130-135°F internal), or 5-6 minutes for medium (140-145°F).
11. Remove from grill and rest for 5-10 minutes. The internal temperature will rise 5-10 degrees.
12. Slice against the grain if desired, or serve whole steaks.
13. Serve with farofa, chimichurri, and vinaigrette salsa.

Wine Pairing Notes

Picanha's rich marbling and charred fat cap demand bold red wines with substantial tannins to cut through the richness. Argentine Malbec offers blackberry and plum fruit with firm structure - the classic South American pairing. Chilean Carmenère brings herbaceous green pepper notes and dark fruit that complement both the beef and chimichurri beautifully. California Cabernet Sauvignon provides cassis and cedar with enough power to stand up to the char. These wines match the intensity while their tannins cleanse the palate between bites of rich, fatty meat.