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Picanha Espeto with Rock Salt

Counter 09 · Latin Grill

Picanha Espeto with Rock Salt

Brazilian churrascaria-style picanha cut into thick steaks, bent around the fat cap onto a skewer, crusted with coarse salt and turned over hot coals, then carved in thin slices with garlic butter.

4.9 1392 cooks rated this
Prep
25 min
Cook
25 min
Serves
6
Level
Easy
Free recipe Jump to method

At a churrascaria, picanha arrives on a sword and is carved at the table. The fold is the secret: bending each thick steak into a C with the fat cap outside lets the fat render and baste the meat as it turns. Nothing goes on before grilling except sal grosso, coarse rock salt. Cut the steaks with the grain, so that when you carve thin slices from the finished skewer you are cutting across it. Carve the outside as it reaches your doneness and send the rest back to the fire.

Method

  1. Pat the picanha dry. With the fat cap facing up, cut it into 3 steaks about 2 inches thick, slicing in the same direction as the grain.

  2. Bend each steak into a C shape with the fat on the outside and thread it onto a long, flat metal skewer through both ends. Push the pieces snugly together.

  3. Coat every surface generously with coarse salt, pressing it in, and let the skewer stand at room temperature for 20 minutes while the coals heat.

  4. Build a hot charcoal fire and rest the skewer 6 to 8 inches above the coals on bricks or the grate. Turn every 3 to 4 minutes for 20 to 25 minutes, until the fat is crisp and the outer meat reaches 130 F.

  5. Meanwhile, melt the butter with the garlic over low heat for 3 minutes, then stir in the parsley, lime zest and a few grinds of pepper.

  6. Tap off excess salt and carve thin slices from the outside of each steak, across the grain. Drizzle with garlic butter and return the skewer to the fire for the next round.

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