Picanha na Churrasqueira

Ingredients

• 1.2 kgpicanha
• to tastecoarse sea salt
• chimichurri — optional

Method

1. Start by preparing the picanha, a cut of beef with a generous layer of fat on one side. Score the fat in a crosshatch pattern, being careful not to cut into the meat itself. This allows the salt to penetrate and helps the fat render during cooking, enhancing flavor and tenderness.
2. Generously season the picanha with coarse sea salt. Hold the meat over a large plate or tray and sprinkle the salt from a height to ensure even coverage. Use your hands to gently press the salt into the meat, ensuring it adheres well.
3. Prepare your churrasqueira or grill for direct heat cooking. If using charcoal, allow the coals to become ashy and evenly hot. Place the picanha on the grill, fat side down, to render the fat and create a flavorful crust. This should take about 10-15 minutes, or until the fat is golden and crispy.
4. Once the fat side is well-browned, flip the picanha to cook the other side. Continue grilling until the meat reaches your desired doneness. For medium-rare, the internal temperature should be around 55°C (131°F), and the meat should feel springy to the touch.
5. Remove the picanha from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring a juicy and flavorful result.
6. Slice the picanha against the grain into thin strips. This technique helps in achieving tender bites, as cutting against the grain shortens the muscle fibers.
7. Taste a slice for seasoning. If needed, sprinkle a bit more coarse sea salt to enhance the flavor. Serve the picanha with chimichurri on the side, accompanied by rice, bread, or a fresh salad.