Grassfed Beef Picanha Steak

The Picanha, commonly known as "Top Sirloin Cap" or "Coulotte” in the United States, is a perfect cut for the grill. This cut is hugely popular in Brazil and other South American countries—and a staple at Brazilian steakhouses. It is the topmost layer of the Top Sirloin cut on a cow, and therefore has an incredible fat cap. It is delicious and flavorful, perfect for grilling and pan-searing when cut into steaks. This tender cut of meat will have you hooked.

Average size is 8oz

Order a single steak, or bundle five delicious, 8oz Picanha Steaks together for a 5% savings!

Recipe

Mango Habanero Glazed Picanha Steak

Ingredients:

• 1 Picanha steak (about 1 lb)

For the Mango Habanero Glaze:

• 1 ripe mango, peeled and diced
• 2 habanero peppers, seeds removed and finely chopped
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and black pepper to taste

Instructions:

Prepare the Mango Habanero Glaze:
In a blender, combine diced mango, finely chopped habanero peppers, honey, apple cider vinegar, soy sauce, minced garlic, grated fresh ginger, salt, and black pepper. Blend until smooth.

Marinate the Picanha Steak:
Place the Picanha steak in a shallow dish or a resealable plastic bag. Pour half of the mango habanero glaze over the steak, ensuring it is well-coated. Reserve the remaining glaze for later. Marinate the steak for at least 30 minutes to allow the flavors to infuse.

Grill the Picanha Steak:
Preheat your grill to medium-high heat. Grill the marinated Picanha steak for about 4-5 minutes per side, or until it reaches your preferred level of doneness.

Glaze with Remaining Sauce:
In the last couple of minutes of grilling, brush the steak with the remaining mango habanero glaze, allowing it to caramelize on the surface.

Rest and Slice:
Once done, transfer the Picanha steak to a cutting board and let it rest for a few minutes.

Slice and Serve:
Slice the Picanha steak against the grain into thin strips. Arrange on a serving plate.

Drizzle any remaining mango habanero glaze over the sliced Picanha steak. Serve with your favorite sides and savor the sweet, spicy, and tangy flavors of this unique and exotic dish.

History

Picanha Steak

The Picanha Steak, derived from the same cut as the Picanha Roast, comes from the top sirloin primal of the cow, specifically from the triangular-shaped cap muscle. Unlike the whole Picanha Roast, which includes the entire cap muscle, the Picanha Steak is sliced into individual portions, typically about 1 to 2 inches thick.

The name "picanha" originates from Brazil, where it has been a staple in churrasco (barbecue) culture for centuries. Its popularity in Brazil is due to its exceptional flavor and tenderness when grilled over open flames, becoming a centerpiece of traditional churrasco gatherings.

In recent years, the Picanha Steak has gained recognition and popularity in the United States, particularly among barbecue enthusiasts and fans of South American cuisine. Its rich marbling and robust flavor make it well-suited for grilling, and it has become a favorite choice for backyard barbecues and cookouts.

In the US, the most popular way to prepare Picanha Steak is to season it with coarse salt and grill it over high heat until medium-rare or medium, allowing the fat to render and the exterior to develop a delicious crust. Served sliced thinly against the grain, Picanha Steak is often enjoyed with traditional Brazilian accompaniments such as chimichurri sauce and farofa.

Today, Picanha Steak continues to rise in popularity as more people discover its exceptional flavor and versatility in cooking. Whether enjoyed at a Brazilian churrascaria or grilled at home, Picanha Steak remains a favorite choice among meat lovers seeking a delicious and memorable dining experience.