Picanha from Fogo de Chao features tender, juicy Brazilian-style top sirloin cap seasoned with coarse salt, expertly grilled to perfection with a flavorful charred crust, and sliced thinly to showcase its rich, succulent texture and vibrant pink interior.
Equipments
- Grill (Charcoal or Gas)
- Skewers (Large, for Churrasco/Brazilian grill)
- Chef’s Knife
- Cutting Board
- Tongs
- Meat Thermometer
- Coarse Salt (for seasoning)
- Serving Platter
Ingredients
- 3-4 lbs (1.4-1.8kg) beef picanha (top sirloin cap)
- Coarse salt
- 2.5–3 lbs (1.1–1.4 kg) picanha (top sirloin cap)
- Coarse salt
- 3 lbs (1.4kg) picanha (top sirloin cap)
- Coarse salt
Beef picanha should be cut into thick slices and seasoned generously with coarse salt to achieve the authentic Brazilian flavor. Using a meat thermometer ensures the perfect medium-rare interior while maintaining the tender, juicy texture. Skewers and a charcoal or gas grill are essential tools to recreate the characteristic charred crust of picanha. Your choice of coarse salt directly impacts the crust's texture and enhances the natural flavors of the meat. For a Picanha from Fogo de Chao copycat menu, focus on replicating the precise seasoning and grill technique that delivers the signature vibrant pink interior and smoky taste.
Instructions
- Trim excess fat from picanha, leaving a ¼-inch fat cap.
- Slice picanha into 2–3 inch thick steaks, cutting with the grain.
- Fold each steak into a C-shape, fat cap on the outside.
- Thread steaks onto skewers.
- Generously season all sides with coarse salt.
- Preheat grill to high heat (charcoal preferred for authentic flavor).
- Place skewered picanha over direct heat.
- Grill, turning occasionally, until all sides are charred (about 6–8 minutes per side).
- Use a meat thermometer to check doneness (125–130°F for medium-rare).
- Remove skewers from grill, rest meat for 5–10 minutes.
- Slice thinly across the grain.
- Serve immediately on a platter.
Substitution
Picanha from Fogo de Chao copycat style delivers the authentic Brazilian flavor by using top sirloin cap expertly grilled over charcoal or gas to achieve the signature charred crust. If you cannot find traditional picanha cut, sirloin or rump cap can serve as suitable substitutes to mimic the texture and taste. Your grill should reach a high temperature to lock in juices, and using coarse salt as the sole seasoning highlights the meat's natural richness without overpowering it. When slicing, always cut thinly against the grain to ensure tenderness and maintain the vibrant pink interior characteristic of perfectly cooked picanha. Skewers can be swapped for a grill rack if preferred, but keep the grilling time consistent to achieve the same succulent result.
Tips
Make sure to leave a 1/4-inch fat cap on your picanha to enhance flavor and juiciness during grilling. Cutting steaks with the grain into 2-3 inch thick pieces and folding them into a C-shape ensures even cooking and a tender bite. Using a meat thermometer to reach an internal temperature of 125-130degF guarantees medium-rare doneness without overcooking. Resting the meat for 5-10 minutes after grilling helps the juices redistribute, making every slice succulent and flavorful.
Nutritions
Picanha is rich in high-quality protein, essential for muscle repair and growth, providing around 25-30 grams per 3-ounce serving. This cut from the top sirloin cap also delivers important nutrients such as iron, zinc, and B vitamins, contributing to energy metabolism and immune function. The moderate fat cap enhances flavor and juiciness while providing a source of healthy fats, but be mindful of total intake if you are watching your saturated fat levels. Your savory, expertly grilled picanha offers a nutritious balance of macronutrients ideal for a satisfying, protein-packed meal.
Storage
Store leftover picanha in an airtight container and refrigerate within two hours of cooking to maintain its tender, juicy texture and rich flavor. Use the meat within 3 to 4 days for optimal taste and food safety. You can reheat slices gently in a low oven or on the grill to preserve the flavorful charred crust without drying out the vibrant pink interior.
Variation or Alternatives
For a variation, marinate your picanha in a mixture of garlic, rosemary, and olive oil for 1-2 hours before seasoning with coarse salt to infuse additional flavor. You can also experiment with cooking the picanha on a cast iron skillet over medium-high heat if a grill is unavailable, achieving a similar crust with controlled heat. Consider using hardwood charcoal like mesquite or hickory for grilling to impart a smoky aroma unique to Brazilian-style barbecues. Resting the meat under foil helps retain juices, ensuring your slices remain tender and succulent.
Allergies
Picanha from Fogo de Chao primarily contains beef, which may trigger allergic reactions in individuals with red meat allergy or alpha-gal syndrome. The simple seasoning of coarse salt typically does not cause allergies, but cross-contamination with other allergens in preparation areas is possible. If you have a known meat allergy, consult your healthcare provider before consuming this dish to ensure it is safe for your dietary needs.
Why this recipe?
Picanha from Fogo de Chao is prized for its tender, juicy texture and rich, beefy flavor, enhanced by a signature seasoning and expertly grilled to perfection. The cut, a top sirloin cap, is known for its fat cap that renders during cooking, adding exceptional succulence and taste. You can recreate that authentic Brazilian steakhouse experience by making a copycat version at home, allowing you to enjoy the bold, savory flavors on your own terms. This dish is worth trying because it combines premium quality meat with a unique preparation method that satisfies even the most discerning palate.