This is a very simple recipe to get us started. Do not let all the salt scare you, the meat will not be ruined with a salty finish. One of the great things about the barbecue is that you do not necessarily need much preparation. If your meat, fish or veggies are of good quality, their natural flavors should be enough. Barcelona is full of amazing fresh products for the barbecue, so many times we use only some salt and olive oil for flavor.
Picanha steak is the most popular and highest quality cut of Brazilian meat for barbecues. In English, I have heard it called the rump cap, rump cover, top sirloin cap (culotte or coulotte); which in the northern hemisphere traditionally is divided into several other cuts for grilling. The layer of fat is left on the meat for barbecuing to give it the most optimum flavor.
On the cow, Picanha is located above the rear end, at the top of the rump area. It can be cut into thick pieces of meat or left as a large whole cut for grilling. This whole cut way is our favorite and the way we are describing today. The ideal weight for a whole cut of picanha is 1.2 – 1.5kg. Any larger than that and you are getting more than just picanha and that can be a tougher piece of meat.
Fill the bottom of a large glass container with a layer of salt.
Place the entire piece of meat on top of the salt so that it creates a layer between the meat and the glass container.
The cover the rest of the meat with salt, including all sides. Then add some black pepper over the top.
Cover and leave in the refrigerator at least 4-5 hours before putting it on the barbecue so the the salt can cure the outside of the raw meat.
After you have the bbq coal perfectly red and ready to cook your meat, put the meat on the first side for a good 10 mins.
Flip the meat to cook on the opposite side.
Then place the meat on one end, so the direct heat is not hitting it and leave it covered until the inside of the meat is ready to you taste and thickness of the meat.
Recipe Notes
[recipe]
For the best results:
Remove from the fire and let the meat rest for 10 minutes so it absorbs all the blood back into the meat. Enjoy!
