Picanha (Brazilian Grilled Top Sirloin Cap)

Picanha is the most celebrated cut of Brazilian churrasco: a golden, crispy fat cap on the outside and juicy meat on the inside. Follow the step-by-step guide to cook it over hot coals and finish it with flor de sal from the Algarve.

Ingredients

• 1 whole picanha (top sirloin cap) with a good layer of fat
• Vatel flor de sal from the Algarve
• Hot charcoal

Instructions

1. Score the fat cap lightly, without cutting into the meat.
2. Place over very hot coals to sear and caramelize on both sides.
3. Remove and cut into thick steaks, about two fingers wide.
4. Return to the grill to finish cooking to your liking and create crosshatch grill marks.
5. Let rest for 5 minutes before serving.
6. Finish with flor de sal.

Tip

Resting the meat is essential to keep it juicy.