Beef picanha (or rump or tip of silverside) is a typical cut of Brazilian cuisine, you can find it in any churrascheria or Brazilian restaurant, served swordfish-style after being cooked on a rotisserie.

The peculiarity of this cut is the external layer of fat, the thicker it is, the greater the palate enjoyment will be!

DOSES FOR

4 people
About 400/500 g of meat per person

PREPARATION TIME

5 Minutes

COOKING TIME

15 Minutes

INSTRUCTIONS and COOKING

First we have to " trim " our cut, rigorously ordered and delivered to your home from EliteMeat.it, so arm yourself with a very sharp knife and go and clean the entire part opposite the layer of fat from the silver skin.

Once this step is done, it is time to proceed to cut our picanha into slices of about 3/4 cm thick following the direction of the grain. In this way, you can then scallop them against the grain at the end of cooking.

Dry the meat with absorbent paper, salt it well with coarse salt and place it on the grill for indirect cooking for about 6/8 minutes per side.

At this point – and if the fatty part is very thick – you can place the cut upright on the grill and proceed, even with a quick direct cooking, so as to create a nice crust and melt a little of the fat covering, thus making it an orgasm for the taste buds.

Once cooked, scallop the steaks against the grain and sprinkle with good flake salt to taste.

Taste buds listening: Enjoy your meal!