Picanha is the most famous beef cut in Brazil. It is taken from the top of the rump and has a thick fat layer on top. In Brazil it is normally grilled over charcoal during churrasco (Brazilian barbecue). The fat melts slowly and keeps the meat juicy.Here we prepare an easy pan version at home. Brazilians usually eat it with rice, black beans and farofa (toasted cassava flour).
😌 Difficulty: Easy
⏱️ Preparation time: 10 min
🔥 Cooking time: 15 min
⏳ Total time: 25 min
👥 Servings: 2-3
Ingredients
- 500 g picanha or rump steak with fat cap
- 1 tsp coarse salt
- ½ tsp black pepper
For serving:
- 150 g white rice
- 1 can (400 g) black beans
- 2 tbsp farofa (toasted cassava flour)
Instructions
- Slice the meat into thick steaks (about 2-3 cm). Keep the fat layer on top.
- Pat dry with paper towels. Season both sides with salt and black pepper.
- Heat a heavy frying pan over high heat for 2-3 minutes until very hot. Do not add oil.
- Place the steak fat-side down first. Press gently so the fat touches the pan.
- Cook 3-4 minutes until the fat becomes golden and releases oil.
- Turn the steak and cook another 3-4 minutes for medium. If you prefer more cooked, add 1-2 minutes.
- Remove from heat and let rest 5 minutes. This keeps the juices inside.
- Slice against the grain before serving.
- Heat black beans in a small pot on low heat for 5-7 minutes.
- Cook rice with 300 ml water for about 12 minutes until soft and fluffy.
- Serve sliced picanha with rice, beans and sprinkle farofa on top for texture.
SpinThatCuisine Tip 💡
The fat cap is essential. It melts slowly and flavors the meat. Never remove it before cooking.