A traditonal Brazilian method of grilling up the best steaks
| Created by | Spinneys |
| Prep time | 15 minutes |
| Allow the picanha to reach room temperature | 1 hour |
| Cook time | 90 minutes |
| Serves | 6-8 |
| Cuisine | Latin American |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 720 |
| Fat | 42g |
| Saturates | 0.3g |
| Protein | 82.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Allow the picanha to come to room temperature for 1 hour before cooking.
2
Prepare a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the meat indirectly.
3
Lightly coat the picanha with the oil then season with pepper and salt.
4
Place the meat in the cool zone for 1 hour, cooking at 92°C.
5
After an hour, move the picanha over the flames (250°C) and sear on each side for 15 minutes. Remove from the heat and allow to rest for 15 minutes.
6
Once rested, slice against the grain and serve.
