Picanha Grelhada (Brazilian Steak)

Method

1. 1
   • beef steak1¼ kg

   Score and cut the picanha — Score the fat cap of the picanha in a crosshatch pattern, then cut the meat into thick steaks following the grain.

2. 2
   • beef steak1¼ kg
   • salt2 tbsp
   • black pepper1 tbsp
   • olive oil2 tbsp
   • garlic3
   • fresh rosemary1 tbsp

   Season the steaks — Rub the steaks all over with olive oil, garlic, rosemary, salt, and black pepper, letting them sit at room temperature for 15 minutes.

3. 3

   Grill the steaks — Grill over hot coals fat-side down first for 4-5 minutes to render the fat, then flip and grill each side for 3-4 minutes for medium-rare.

   ⏱15 min
4. 4
   • beef steak1¼ kg
   • lime2
   • fresh parsley4 tbsp
   • white rice500 g

   Rest and slice the steaks — Rest the steaks for 5 minutes, then slice against the grain and scatter with parsley. Serve with lime wedges and white rice.