Picanha is a tender beef well appreciated all
over Brazil for grilling. It has a layer of fat, which should be
removed only after grilling. You can find picanha in most European
countries by the name of cap of rump, also called Tri-Tip.
In USA, you also can taste picanha, which is one of the best cuts
of beef. But you have to ask the butcher in your favorite grocery
store to cut it for you. Just tell the butcher you want the cap of
the top sirloin. It should looks like the photo below and weighs
between 2 to 5 pounds the entire piece.
INGREDIENTS:
one entire piece of
picanha
rock salt
garlic paste
PREPARE:
Cut the picanha
into 2 inch-thick beefs
Leave the fat layer
on it (just remove after grilling)
Rub the rock salt
on the meat alone or with garlic paste
Arrange the meat in
skewers or directly over the grill
Cook the meat to
your preference.
In the Brazilian
way, you can slice the outer layers and keep the rarer meat in the grill for
more cooking.
SERVE:
Serve with white
rice, vinaigrette, or your preferred sauce.
