Question for the chefs: Picanha
 

I have gotten my hands on a cut of beef: Picanha.


I have just salt and peppered the piece whole and roasted in the oven in a cast iron pan and it tastes great and makes the best sandwiches the day after.

I am just wondering if anyone has a different prep or dish they can share?

Didn’t realize Piranha was edible. I guess the first step is to eat them before they eat you.

Glad I could help. :D

Stephanie, I haven't made one but after researching, I would definitely cut into steaks and grille over a wood fire. I've been doing ribeyes over wood burning over briquettes on my baby Weber since last year and they can't be beat. A picanha steak skewered over a wood fire with the fat cap down to start and the rotated a bit and then on the grilled for some marks, then wtih chimichurri on the plate might be one version of a perfect steak.

I recently found a Brazilian butcher close to me so will get one and see what it's all about. Thanks for posting. Who knew?

Any pics?

I did super slow roast a prime top sirloin roast last year and it was amazing for sandwiches all week (all that wonderful fat running through the roast, it was wagyu-like), but I think a picamha is a different cut.

Cannot say I’m doing this right but I cook my picanha on the grill with the fat side up. I rub rock salt into the fat so the melted fat drains through the meat. You’ve got to be vigilant with the water bottle to put out the fat fires. Not a cheap cut of meat so it’s a treat for the family.

Looks like a leaner tri tip. I always sear them grill fat cap up and slice on bias and serve with pico de gallo or chimichurri like Shaun suggested. Never had that cut before.

I use a rotisserie. High heat in the BBQ, after soaking the tri tip in Teriyaki and and garlic over night. 35-40 minutes later....voila.

Thanks guys. Lots of options to try

I would be tempted to do two different things. Either sauté it in some of their rendered fat in a cast iron pan on the stove, or grilling it over a smokey wood fire. Obviously, I would cut it into steaks first.

If you sauté them in a pan, I would definitely baste them while they’re cooking with the pan juices, and throw some thyme and garlic in halfway through.

Some ideas:

https://steakschool.com/learn/what-cut-of-beef-is-picanha/

get plenty of rocksalt it.. rotisserie