Picanha is not as well-known as Ribeye and Filet Mignon. It is a hidden gem that not many people know how fabulous it is! Don’t miss out!
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What is Picanha?
Picanha is a popular cut of meat in Brazilian cuisine. It’s considered a delicacy and is one of the most prized cuts of beef in Brazil.
It comes from the top of the sirloin near the back legs, i.e. the back end of the cow. Hence, it is also known as the top sirloin cap, or rump cap. Sometimes, the meat shop may sell it with the name Coulotte or Coulotte Steak.
When Picanha Steak comes to traditional style cutting, it is easy to recognise. It is triangular in shape and has a layer of fat on one side. Thanks to the frequent movement of rump and back loin, Coulotte Steak tastes robust. And the layer of fat helps the meat get nicely charred and crisp on the outside, remaining juicy and tender on the inside. As it cooks, the fat melts and bastes the meat and keeps the meat moist, juicy and tender even cooked over high, direct heat. The fat can be left on or trimmed off depending on personal preference.
Features of Picanha
- Triangular in shape with fat cap attached
- Robust beefy flavor
- Moist, juicy and tender when cooked with fat cap
► Read More: 11 Secret Beef Cuts that True Beef Lovers Should Know!
How to Cook Picanha?
Picanha is a popular cut for barbecue in Brazil and other South American countries.
Usually, the chef simply season it with just salt and sometimes chopped garlic before cooking. The simple preparation lets the flavor of the high-quality meat shine through.
Next, roast it whole over a hot grill or skillet. Do remember to melt the fat cap for a few minutes first which upgrades everything. For medium-rare, cook the picanha until it reaches an internal temperature of 135°F. The steak will continue cooking a bit after removing it from the heat, so be careful not to overcook it.
Let the picanha rest for 5 to 10 minutes before slicing to allow the juices to redistribute. Then slice the meat against the grain into thin strips to serve. You can slice it into steaks or on a skewer.
Save any leftover picanha fat drippings or use melted butter to brush over the sliced meat for extra flavor and juiciness.
How to Enjoy Picanha?
Chimichurri sauce is the best partner with Picanha. Serve it with hearty Brazilian sides: rice, black beans, fried potatoes, collard greens and fresh salsa.
You may also try some other combination. For example:
- Garlic butter – Melt butter with minced garlic, parsley and basil. Brush on the steak while cooking or serve for dipping.
- Pan-seared mushrooms – Sauté mushrooms with garlic and herbs to serve alongside the steak.
- Roasted red pepper sauce – Puree roasted red peppers with garlic, olive oil and cumin.
- Lime-cilantro sauce – Mix lime juice, cilantro, garlic, olive oil and red pepper flakes.
- Fried onions – Thinly slice and fry onions until crispy to sprinkle on the steak.
Picanha is high in protein but also fairly high in fat, so it should be eaten in moderation. A typical serving is 3 to 5 ounces of sliced meat per person.
Nutrition Facts
4 oz of Picanha has 273 calories, 29.5 g of protein, 16.8 g of fat and 95 mg of cholesterol.
Here is the detailed nutrition chart:
| 4 oz of Picanha | |
| Calories | 273 |
| Carbohydrates | 0.9 g |
| Protein | 29.5 g |
| Fat | 16.8 g |
| Cholesterol | 95 mg |
How Much is Picanha?
In the US, Picanha can be hard to find in supermarkets. It is often sold at Brazilian butcher shops or high-end meat markets. The famous butcher shop, Snake River Farms, does have it. The USDA Prime Picanha is about $69 which is enough to feed around 10 people (2.5 lbs). This is really a good deal!
Summary
Try this secret cut for the next celebration or party. Cook the Picanha, or Coulotte, with the fat cap and serve with flavorful sauce. Nobody can resist the rich and juicy steak!
► Read More: 8 Primal Cuts of Beef to Learn Before Ordering Steaks
► Read More: 20 Best Steak Cuts Ranked (A Complete Guide to Know Your Cuts)
