Preparing picanha steak the right way - the recipe

Just in time for the start of the barbecue season, we present you with the perfect recipe for delicious Picanha Steaks.

The South American delicacy is an absolute hit on the grill and at the same time provides real variety.

In addition to the well-known Big 5 of grilling, i.e. fillet, roast beef, entrecôte, occasionally T-bone or porterhouse as well as bratwurst, the exotic Picanha steak really makes a statement.

The South American Cap of Rump on the grill

What exactly is a Picanha steak?

Many who don't know the cut yet are probably asking themselves this very question. Basically, the Picanha can be compared to a boiled beef. However, the preparation could hardly be more different. 

Picanha vs. Cap of Rump

So where is the difference?

The cut may be the same, but there is actually a huge difference in the preparation! So to lump the two together would be rather unfair. The classic Cap of Rump, as we know and love it, is only suitable for grilling to a limited extent.

Due to the lack of a fat cover, it is a boiling meat and in this sense really delicious. However, it is precisely this layer of fat that is crucial for preparation on the grill. Only in this way is the meat protected from drying out and can develop its full flavour.

With the Picanha Cut, this layer of fat is preserved accordingly, resulting in an excellent grilling result. What many people do not know? Every Picanha can be prepared like a classic Tafelspitz. But only very few Tafelspitz are suitable for the popular Picanha preparation.

Buying Picanha Steaks

What to look for

• To get the full flavour and the best out of the popular cut, you should definitely pay attention to a strong marbling. In addition to the fat cover, this ensures that the meat is tender and juicy. This makes the meat practically made for preparation over an open fire.
• In our online shop you will find delicious Picanha steaks from the Austrian heifer (calf). Our steaks are top marbled, juicy and butter-tender, with an unmistakable taste for real barbecue fans.
• With so much flavour of their own, there is no need for any other frills during preparation, apart from a little coarse sea salt.

Picanha steak on the barbecue - how to make the South American treat a success

To celebrate an original Latin American asado, i.e. a BBQ, you can't do without a picanha. That's why we'll tell you the best way to prepare it.

Ingredients:

Picanha steak
Coarse sea salt

Equipment:

kettle grill
Rotisserie (spit)

• First, the grill must be brought to operating temperature. In the meantime, the Picanha steaks can be put on a rotating spit or rotisserie and rubbed with plenty of coarse sea salt. Ideally, the steaks should be slightly bent and placed on the spit.
• The steaks should now rest for about half an hour so that the salt can soak in. Then tap off the excess salt and place the steaks on the grill with the fat side down.
• The Picanha steaks are now grilled over direct heat (about 200 °C) for about 10 - 15 minutes, turning them constantly. This method roasts the top layer evenly.
• As soon as the surface shows a nice crust, the first layer can be carved with a knife. Similar to what you would do with a kebab skewer.
• Afterwards, the next layer is fried.

When the pale pink Picanha strips are on the plate, they can be seasoned as desired. We recommend coarse sea salt and a little pepper if necessary. You don't really need much more with this amazing flavour.

We wish you lots of fun grilling them and a real enjoyable experience.