Grilled Picanha
Intermediate 1 hour 4–6 servings Charcoal

Grilled Picanha

Picanha is the crown jewel of Brazilian churrascaria — a thick cap of meat and fat from the top of the sirloin, skewered in a C-shape and seared over live coals. It's deeply beefy, the fat cap renders into the meat, and the simple salt seasoning lets the beef shine. If your butcher doesn't know picanha, ask for 'top sirloin cap with the fat cap intact.'

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on June 25, 2026.

Ingredients

  • 1 picanha roast (2.5–3 lbs, fat cap attached)
  • Coarse sea salt or kosher salt (generous)
  • Few skewers (metal preferred)
  • Optional: chimichurri for serving

Step by Step

1

Cut with the grain into thick steaks

Picanha is shaped like a triangle. Cut it WITH the grain into 2-inch thick steaks. This seems backward but it's correct — you'll slice against the grain after cooking. Each steak gets folded into a C-shape and skewered through the fat cap side.

2

Season aggressively with coarse salt

Brazilian tradition is coarse sea salt and nothing else. Season the fat cap and meat sides liberally — more than you think. The fat will render and carry the salt into the meat as it cooks. Don't use fine salt; it dissolves too fast and over-seasons.

3

Sear over direct high heat

Grill the skewers directly over hot charcoal, fat-cap side down first. The rendered fat will flare up — this is good, it creates the char you want. Sear 4–5 minutes per side, rotating for even color. You're building a dark, crispy crust.

4

Rest and slice against the grain

Rest the skewers 5 minutes. Slide the meat off and slice each steak against the grain into thin strips. The center should be rosy pink. Serve immediately with chimichurri or more coarse salt.

Pro Tips

  • The fat cap is everything. If your butcher trimmed it off, you don't have picanha anymore — you have top sirloin. Find a butcher who knows the cut.
  • Traditional Brazilian churrascarias cook these on rotisseries over charcoal. If you have a rotisserie kit for your kettle, use it — it's the most authentic way to cook picanha at home.
  • Don't overcomplicate the seasoning. Garlic powder, pepper, and marinades fight the pure beef flavor. Salt is all you need.

Common Questions

Frequently Asked Questions

How long does Grilled Picanha take to cook?
Total time is about 1 hour including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a charcoal. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
4–6 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
The fat cap is everything. If your butcher trimmed it off, you don't have picanha anymore — you have top sirloin. Find a butcher who knows the cut.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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