Picanha
Grilled picanha steak, a popular Brazilian cut of beef.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Benedito Bar & Grill
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Picanha's rise to prominence in Brazil is linked to the churrasco tradition and the development of Brazilian cattle farming. The cut became popular relatively recently, likely in the mid-20th century, coinciding with increased meat consumption and the desire for flavorful cuts.
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Picanha is a central feature of Brazilian churrasco, representing a social gathering and celebration of food and community. It's deeply ingrained in Brazilian culinary identity.
Churrasco Staple
Picanha is almost always the star of a churrasco (Brazilian barbecue), often served on skewers and sliced directly onto plates by passadores (meat waiters).
Social Gathering
Eating picanha is a social event, bringing family and friends together to enjoy a shared meal and celebrate Brazilian culture.
Regional Variations
While the basic concept remains the same, regional variations in preparation and accompanying dishes can be found throughout Brazil.
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Picanha offers a rich, beefy flavor with a delightful rendered fat cap that contributes immense flavor and moisture. Simple seasoning allows the natural flavors to shine.
The primary flavor is rich beefiness, intensified by the rendered fat cap which provides a buttery and slightly nutty note. The simple seasoning of coarse salt enhances the natural flavors without overpowering them. The grilling process imparts a smoky char that adds another layer of complexity.
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Fat Cap is Key
Ensure the picanha cut has a generous fat cap (about 1cm thick). This renders during cooking, basting the meat and providing flavor and moisture. Do not trim it off!
Salt Correctly
Use coarse sea salt and apply it generously just before grilling. This creates a flavorful crust and helps to retain moisture.
Grill over High Heat
Grill the picanha over high heat to achieve a good sear and allow the fat to render properly. Use indirect heat to avoid flare-ups and ensure even cooking.
Slice Against the Grain
Always slice the picanha against the grain for a more tender bite. This shortens the muscle fibers, making it easier to chew.
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