Are you craving an authentic taste of Brazil? Then look no further! This recipe brings the sizzling, juicy perfection of Texas de Brazil's famous Picanha right to your kitchen. Forget expensive restaurants; this easy recipe lets you experience the deliciousness of this iconic cut of beef in the comfort of your own home. Prepare for a flavor explosion that will transport you straight to the heart of Brazil! This is one of those healthy meals that's surprisingly quick to make, perfect for busy weeknights or a special weekend dinner. Get ready for a culinary adventure!
Ingredients:
- 2 lbs Picanha (top sirloin cap) – look for a good fat cap!
- 2 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp olive oil
Instructions:
Preparing the Picanha:
- Trim the Fat: Carefully trim away any excess fat from the sides of the picanha, leaving a generous 1/2-inch to 1-inch fat cap on top. This fat cap is crucial for juicy, flavorful results!
- Season Generously: In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Rub this mixture all over the picanha, ensuring the entire surface is well coated. Don't be shy with the seasoning!
- Rest and Marinate (Optional): For even more intense flavor, place the seasoned picanha in a zip-top bag or shallow dish and refrigerate for at least 30 minutes, or up to 4 hours. This allows the spices to penetrate the meat.
Cooking the Picanha:
- Sear the Picanha: Heat the olive oil in a large oven-safe skillet over high heat until it's shimmering. Sear the picanha fat-side down for 4-5 minutes, until nicely browned and slightly crispy. This step helps render the fat and creates a beautiful crust.
- Roast in the Oven: Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 20-25 minutes for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature; 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Rest and Slice: Once cooked, remove the picanha from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful picanha. Slice against the grain, thinly, for the best texture.
Serving Suggestions:
Serve your Texas de Brazil-inspired Picanha with your favorite sides. Consider offering farofa (toasted cassava flour), pão de queijo (Brazilian cheese bread), and a vibrant salad to complete the Brazilian feast.
Tips for Success:
- Use a Meat Thermometer: This is essential for achieving your desired level of doneness.
- Don't Overcook: Overcooked picanha will be dry and tough. Aim for medium-rare to medium for the best results.
- High-Quality Ingredients: Using a good quality picanha and fresh spices will make a significant difference in the final flavor.
Variations:
- Add herbs: Experiment with other herbs and spices such as chimichurri or rosemary.
- Different cooking methods: You can also cook the picanha on a grill or smoker for a smoky flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-450 (depending on cut and serving size) Protein: High Fat: Moderate Carbohydrates: Low (depending on sides)
Enjoy this delicious and easy recipe for a taste of Brazilian culinary excellence! It's a quick dinner idea that's perfect for impressing your friends and family with your homemade cooking skills. This is truly one of the best recipes you'll ever try!