- Main
- Beef
- Latin American
- Grill
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the picanha
- 3 lb
picanha (top sirloin cap), fat cap intact, fat cap trimmed to about 1/4 inch thick
- 3 tbsp
coarse sea salt or kosher salt
For the molho à campanha
- 3
ripe tomatoes, seeded and finely diced
- 1
small white onion, finely diced
- 1
green bell pepper, seeded and finely diced
- 3 tbsp
white wine vinegar
- 3 tbsp
olive oil
- 2 tbsp
flat-leaf parsley, chopped
- 1/2 tsp
salt
black pepper, to taste
For the farofa
- 3 tbsp
butter
- 3 slices
bacon, finely chopped (optional)
- 1/2
small onion, finely chopped
- 1 cup
coarse manioc (cassava) flour
- 1/2 tsp
salt
- Gluten-free
Contains milk (butter).
Not checked: coarse sea salt or kosher salt, coarse manioc (cassava) flour.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the molho à campanha first so it can sit: in a bowl, stir together the diced tomatoes, white onion, green pepper, vinegar, olive oil, parsley, 1/2 tsp salt and several grinds of black pepper. Set aside at room temperature for at least 30 minutes.
15 min
- 3 ripe tomatoes
- 1 small white onion
- 1 green bell pepper
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- 2 tbsp flat-leaf parsley
- 1/2 tsp salt
- black pepper
- Step 2
Set the picanha fat-cap-up on a board. Score the fat in a shallow diamond pattern, cutting into the fat only, not the meat. Cut the roast across the grain into 4 thick steaks, about 1 1/2 inches each (the grain runs the length of the roast, so slice from the narrow end down).
10 min
- 3 lb picanha (top sirloin cap), fat cap intact
- Step 3
Bend each steak into a C shape with the fat cap on the outside curve and push a long metal skewer through both ends of the meat so it holds the curve, fat-side out. One or two steaks per skewer is fine. Coat all surfaces generously with the coarse salt, pressing it on; it will look like too much, which is correct for churrasco.
10 min
- 3 lb picanha (top sirloin cap), fat cap intact
- 3 tbsp coarse sea salt or kosher salt
- Step 4
Heat a grill to high, about 450–500°F, with the grate clean. If using charcoal, bank the coals so you have a hot zone and a cooler zone.
15 min, hands-off · 475°F
- Step 5
Grill the skewers fat-cap down first over the hot zone for 5–6 minutes, until the fat is browned and crisp and has rendered. Watch for flare-ups and move the skewers to the cooler zone if the flames catch.
6 min
- Step 6
Turn and grill the meat sides 4–5 minutes per side, until deeply browned and an instant-read thermometer in the thickest part reads 130°F for medium-rare (about 15 minutes total). Move to the cooler zone if the outside is coloring faster than the inside cooks.
10 min
- Step 7
Transfer the skewers to a board and rest 10 minutes. Meanwhile make the farofa: melt the butter in a skillet over medium heat, add the bacon and cook 3–4 minutes until it starts to crisp, then add the chopped onion and cook 3 minutes until soft.
8 min
- 3 tbsp butter
- 3 slices bacon
- 1/2 small onion
- Step 8
Stir the manioc flour and 1/2 tsp salt into the skillet and toast over medium-low heat, stirring almost constantly, for 5–6 minutes, until the flour is sandy, golden and smells nutty. Tip into a bowl.
6 min
- 1 cup coarse manioc (cassava) flour
- 1/2 tsp salt
- Step 9
Slide the meat off the skewers, brush off any undissolved salt, and slice each steak across the grain into thin strips, keeping a strip of the crisp fat on each slice. Serve with the molho à campanha spooned over and the farofa alongside for sprinkling.
5 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026