Preparation Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
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1 piece of Picanha (approx. 2 lbs)*
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1 tablespoon Perfeito Beef Seasoning or Perfeito All-Purpose Seasoning
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1 onion, sliced
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1 zucchini, sliced
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1 bunch of broccoli
*Picanha (pronounced pee-kahn-yah) is a beloved Brazilian beef cut from the top of the rump cap muscle. In the U.S., the closest equivalent is Top Sirloin Cap with the fat cap intact. This cut is also known as Coulotte.
Instructions
1. Prepare the Picanha
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Slice the Picanha into thick cuts, about 1.5 inches wide.
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Generously season the slices with Perfeito Beef, ensuring all sides are coated. Set aside for 10 minutes to allow the flavors to absorb.
2. Grill the Picanha
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Heat a cast-iron grill plate over medium-high heat.
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Place the Picanha slices on the grill with the fat side down first. Sear until the fat renders and the surface is golden and crispy, then flip and cook to your preferred doneness.
3. Rest the Meat
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Remove the Picanha from the grill and let it rest for a few minutes. This step is essential to allow the juices to redistribute and keep the meat tender.
4. Grill the Vegetables
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On the same grill plate, add the onion slices, zucchini, and broccoli. Sear until lightly browned and tender, allowing them to absorb the smoky flavors from the Picanha.
Serving Suggestions
Arrange the grilled Picanha slices on a platter with the charred vegetables.
Chef’s Notes
The fat cap is key to its signature taste—don’t skip it!