Craving juicy, flavorful picanha without firing up the grill? This easy broiled picanha recipe is your answer!
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Picanha, also known as culotte or rump cap, is a prized cut of beef loved in Brazil. My husband's recipe makes it a family favorite in our house.
Ready in no time and perfect for any night of the week, this method delivers tender, delicious picanha that rivals the grill. We love pairing it with traditional Brazilian farofa and fluffy white rice for a complete and satisfying meal.
How to Make Broiled Picanha
Note: The full instructions are provided in the recipe card below.
Preheat the broiler to high. Cut into 1-inch slices or score the fat cap without cutting the meat.
Season meat with coarse sea salt and freshly ground black pepper.
Place on a broiler pan or wire rack set on a baking sheet, fat side up if whole. Add ½ cup of water to the pan.
Broil close to the heat for 6 minutes until the fat is crispy. Squeeze lemon juice over meat, flip, and broil for another 6 minutes (135°F for medium-rare, 145°F for medium).
Rest for 10 minutes. Slice against the grain. Serve with farofa and Brazilian vinagrete.
Watch Recipe Video
Camila's Tips and Variations
- Ensure your picanha is at room temperature before broiling for even cooking.
- Use a meat thermometer to check doneness without overcooking.
- Let the meat rest to retain its juices and flavor.
- For an added burst of flavor, use the zest of 2 lemons or limes. Add the zest along with the salt and pepper before broiling.
- Picanha pairs deliciously with garlic herb butter. To make the butter, mix 2 sticks of softened butter with fresh garlic paste from 2 cloves of garlic, 1 teaspoon of salt, ¼ teaspoon of pepper, and 1 tablespoon each of fresh thyme, rosemary, and sage. Serve this aromatic butter over the sliced picanha to add an extra layer of richness and flavor.
Pair with
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Recipe
Perfect Broiled Picanha Recipe
Ingredients
- 3 pounds Whole picanha roast (top sirloin cap)
- 4 teaspoons coarse sea salt
- 1 tablespoon Freshly ground black pepper
- 1 large lemon or lime
Instructions
- Allow the picanha to sit at room temperature for one hour. Preheat your broiler to high. Pat the roast dry with paper towels. Cut it into 1-inch slices or score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Generously season the meat with coarse sea salt and freshly ground black pepper.
- Place the picanha on a broiler pan or a wire rack set on a baking sheet. If cooking whole, position the fat side up. Pour half a cup of water into the bottom of the pan to prevent smoking. Position the pan about 2'' inches from the broiler. Broil for six minutes, or until the fat becomes crispy. Squeeze the juice of half a lemon over the meat, then flip the picanha and broil for another six minutes, or until it reaches your desired doneness (135°F for medium-rare, 145°F for medium).
- Transfer the picanha to a large bowl or cutting board and loosely tent it with foil. Let it rest for ten minutes. Slice the meat against the grain into thin pieces. Serve with farofa and Brazilian vinagrete.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
