Summer is here and it is time to soak up some rays of sunshine. As you break out your grill, we are proud to recommend our choice cuts of meats. We use local butchers and can therefore offer a wide variety of excellent tasting meats.
This summer we are featuring Picanha. If you have ever eaten at a Brazilian steakhouse, this is the cut everyone swoons over. It will melt in your mouth.
The Picanha cut is from the rump region of the cow. This muscle has a nice layer of fat and doesn’t get much exercise. This is important to the tenderness and flavor of the meat.
Below are a couple of ways to grill Picanha. Don’t for a second be intimidated. It is really hard to mess up the taste any way you grill it. It is delicious and a “must try” for the season!
Using a Rotisserie:
- Leave the fat on the meat. Take a knife and make criss-cross patterns into the fat itself.
- Cut the Meat into about 2 inch wide strips perpendicular to the grain.
- Roll each piece in rock salt.
- With the fat side facing out, fold the strips into a crescent-like shape and then place it on the skewer. (In the picture, there are 4 pieces skewered).
- Place the skewer over high heat so that as the fat drips down the flames lick the meat.
- Watch for the meat to become slightly crunchy on the outside or until it is cooked to your liking.
- Cut the meat into the steak strip sizes you would like.
- Trim the fat down a bit (should be about a 1 or 2 mm) and then make criss-cross patterns with a knife in the fat.
- Grill the steaks with the fat side down first and then flip so the remaining fat will soak up into the meat.
Picanha is deliciously paired with black beans, rice and a fresh garden salad. It can be served as a main dish or as an appetizer for everyone to eat while enjoying an outdoor barbecue. Gather your friends…this will be the talk of the night!
Once you try it, comment below to let us know what you think and if you have discovered any tricks to making your perfect version of Picanha.