"In our recipe, we start with the notion that a perfect picanha steak needs nothing more than a simple salt and pepper seasoning - but we take it to the next level by adding a dab of garlic butter towards the end of cooking. This gives the steak more flavor, locks in its moisture, and gives it a bit of a zesty kick."
"To make these grilled picanha steaks, you'll need about 3 pounds of picanha, cut into steaks. The steaks should be trimmed, with one layer of fat remaining. You'll also need olive oil, for brushing, sea salt, and freshly ground black pepper for seasoning, and of course, garlic butter for flavoring. You can use store-bought garlic butter, but we recommend going the extra mile for this amazing cut of meat and making your garlic butter at home."
Picanha, or top sirloin cap, ranks among the best steak cuts because of its taste, texture, and favorable fat-to-meat ratio. The cut is common in Brazilian and Venezuelan cuisines and is often found in Latin markets or from select butchers. Simple seasoning of sea salt and freshly ground black pepper suffices, while a dab of garlic butter added near the end boosts flavor and moisture. Grilling for about 20 minutes to medium-rare produces a tender steak that melts in the mouth. For roughly 3 pounds, trim to leave one layer of fat and brush with olive oil before seasoning.
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