David Theiss: Marinade makes the Picanha (recipe)

Have you ever been to a Churrasco, a Brazilian steakhouse? They bring around long skewers of cooked meat: pork, chicken, turkey, one of the best ones I think is piece of beef they call a Picanha.

Picanha is a piece of meat they char with a thick covering of fat, a great, beefy flavor and a curling fat cap. Picanha, also known as sirloin cap, is a beef cut that’s slowly gaining recognition as a true culinary gem. it’s featured in many food magazines lately as I notice more and more people asking for it.

This fat cap is crucial to the steak’s flavor, as it renders down during cooking, basting the meat and imparting a rich, buttery taste. The meat itself is incredibly tender and flavorful, with a nice beefy taste.  

The best way to cook Picanha is to grill it. The high heat will render the fat cap and create a delicious crust on the outside while keeping the meat juicy and tender on the inside. A simple seasoning of salt and pepper is. Picanha often all that’s needed to highlight the steak's natural flavor. For those who prefer more flavor, a chimichurri sauce is a classic accompaniment.  

If you’re a steak lover you'll love Picanha, its combination of tenderness, flavor,

 makes it a delicious choice. Whether you’re grilling for a backyard barbecue or enjoying a special dinner, Picanha is sure to impress.

Cooking Picanha could be as simple as grilling it but cast iron and rotisserie is also an excellent option to create flavor with Picanha can be with just salt and pepper. Leaving the fat on it is a huge part of cooking Picanha but I’m going to suggest a simple marinade and basting sauce that will let you enjoy it even more Picanha should be seared for best flavor. A little crusty on the outside. And no more than medium rare on the inside.

Try this simple marinade and Picanha might be your new favorite.

Enjoy.

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

1 teaspoon brown mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon granulated garlic

1 teaspoon dried tarragon

Combine all ingredients in a bowl mix well put Picanha in plastic zip top bag with 1/2 of the marinade; squeeze out air. Let marinade sit at least 2 hours. Use the remaining sauce for basting as it cooks turning Picanha several times. Cook to medium rare — a 135 internal temperature. Let rest for 5 minutes before cutting against grain.  

David Theiss is owner of Butler Gourmet Meats. Serving Carson City for more than 50 years.