Picanha
Grilled Picanha steak served with sides (often rice, beans, farofa, and vinaigrette).
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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Picanha's rise to popularity is relatively recent, gaining prominence in Brazilian churrascarias (barbecue restaurants) in the mid-20th century. Its appeal stems from its simplicity and the distinct flavor imparted by the fat cap, which was often discarded in other cultures. The cut's affordability also contributed to its widespread adoption.
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Picanha is deeply ingrained in Brazilian churrasco culture, representing a communal and celebratory way of dining. It's more than just a meal; it's a social event often shared with family and friends.
Churrasco Tradition
Picanha is a staple of Brazilian churrasco, a style of barbecue where various cuts of meat are grilled on skewers over an open flame. It is often the star of the show.
Social Gatherings
Serving picanha is often associated with social gatherings, family celebrations, and festive occasions in Brazil. It is a dish meant to be shared.
Side Dishes
The accompanying side dishes like rice, beans, farofa (toasted cassava flour), and vinaigrette are integral to the overall experience, providing textural and flavor contrasts that complement the richness of the meat.
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Picanha offers a rich, beefy flavor profile enhanced by the rendered fat cap. The seasoning is typically simple, allowing the natural flavors of the meat to shine.
The primary flavor component is the intense beefiness of the sirloin cap. The fat cap, when rendered properly over heat, provides a buttery, umami-rich flavor that permeates the meat. Common seasonings include coarse salt (sal grosso) and sometimes black pepper. The grilling process adds smoky notes, and the accompanying sides like rice, beans, farofa, and vinaigrette provide contrasting textures and flavors, such as acidity, starchiness, and earthiness, to balance the richness of the picanha.
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Selecting the Right Cut
Choose a picanha cut with a generous fat cap of at least 1cm thick. Look for a well-marbled piece of meat with a bright red color.
Proper Seasoning
Keep the seasoning simple. Coarse salt (sal grosso) is the traditional choice. Apply generously just before grilling to allow the salt to draw out moisture and create a flavorful crust.
Grilling Technique
Grill picanha over high heat, either on skewers or directly on the grill grates. Start with the fat cap facing down to render the fat. Cook to medium-rare or medium for optimal tenderness and flavor. Let the meat rest before slicing against the grain.
Slicing Against the Grain
It is important to cut against the grain to shorten the muscle fibers for more tender slices. Typically, picanha is cut into steaks before or after grilling, however, cutting after the grilling allows you to control the level of doneness.
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