The picanha, the new grilled beef to try absolutely

La picanha, the new grilled beef you must try


Picanha is a cut of beef of Brazilian origin. In recent years, it has been gaining popularity here in Quebec, and more and more BBQ enthusiasts are discovering this hidden treasure. Also called rump steak, it is easily found these days in all good grocery stores and butchers. Why is this very special cut of beef appreciated by grillards? The very present taste of beef is undoubtedly the main reason. The layer of fat on the surface delicately melts into the flesh during cooking, making it a very tender, juicy and extremely tasty meat. Consider introducing the picanha at your next BBQ, your guests will be pleasantly surprised by the discovery of this cut of beef. Enjoy your BBQ!


  • Servings: 4
  • Preparation: 10  minutes
  • Cook: 20-30 minutes
  • Internal temperature: 130oF-155oF 


1 whole picanha

1 C. kosher salt

Herb sauce

1 cup fresh parsley

1⁄4 cup fresh mint

1 bunch of chives

1 tbsp. minced garlic

1 lemon, zest and juice

1 orange zest

1 tbsp. orange juice

1⁄2 tsp. fine salt

1⁄2 tsp. ground black pepper

1/3 cup olive oil

Grilled vegetables

Zucchini slices< /p>

Sliced ​​fennel

Sweet potato wedges

Roughly chopped red peppers

Olive oil

Kosher salt


  • Preheat the BBQ using direct cooking at high power to 400 oF.
  • Cut the picanha against the grain to make 2 1⁄2 inch thick slices. Thread the picanha slices on a BBQ spit, folding them over on themselves to form a half-moon, with the layer of fat on top. Apply kosher salt generously to all surfaces.
  • Place the picanha skewers on the grill for direct cooking, turning them occasionally. Continue cooking until the internal temperature is between 130 oF and 155 oF depending on the desired doneness, the cooking time can vary between 20 and 30 minutes.
  • Brush the vegetables of olive oil and season with kosher salt before placing them on the grill for direct cooking. Cook the vegetables until tender and well roasted, approximately 15 minutes.
  • While the picanha and vegetables are cooking, prepare the herb sauce by combining all the ingredients from the sauce in a food processor. Grind until a homogeneous mixture is obtained. Adjust the seasoning to taste.
  • Let the picanha rest for 10 minutes before serving. Place on a platter with grilled vegetables and herb sauce.