Picanha – Viking steaks with Brazilian Influences

I came across a ‘new’ cut of meat a few weeks ago, when visiting my local butcher. He carries a lot of different meats, and as I’m a regular now, he told me to try Picanha. It’s awesome when you get these inside tips, so I jumped on the opportunity, without actually knowing what the meat was, except it was beef.

Picanha is a triangular cut. It has a layer of fat on top, which creates a more tender and juicy if you decide to cook the meat with the fat on. when cooked. Leaving the fat on absolutely enhances the flavor.

In Europe, this pice is referred to as culotte, and is served as a roast.

As it turns out, Picanha is from the butt (rump) area of a cow. A nice piece of cow arse if I may say so.

I had to do a little research before abusing this piece of meat and potentially wasting a good meal. That is essential to all home cooking. You really need to have a strategy for what you are cooking, so you can impress your dinner guests.

I decided to make this like the South Americans like it, nice cuts folded on a skewer. My South American flower will be proud of my culinary skills when tastes this … I hope!

It turns out, preparing and grilling this is much easier than I had expected.

Here’s what you need:

Awesome BBQ rub
  • 3-4lbs of Picanha roast
  • Holy Cow BBQ rub or a beef dry rub of your choice
  • 2-3 large BBQ metal skewers – for impaling these beauties

Before we start grilling, you need to dress for the occasion and throw on your man-apron. You know, the cool fabric apron with leather straps and room for your large kitchen knife. Your wife will love this new look.

  1. Trip a few millimeters of the fat – do not cut it all off
  2. Slice the Picanha into 1-1.5 inch pieces, individual steaks
  3. Place the cuts in a large bowl or on a large cutting board
  4. Generously sprinkle and massage the dry rub on each steak
  5. Take one steak, and bend it into a C, with the fat rim on the outside
  6. Grab the skewer and press it through the steak
  7. Continue until all the steaks are on skewers
Picanha C-shaped skewered meat

Depending on the size of the roast you negotiated from your butcher, you should have two to three skewers with beautiful meat on.

I had a smaller Picanha roast, and managed to get five nice cutlets, and skewered them.

For the dry rub, I used Holy Cow BBQ Rub from Meat Church. Absolutely brilliant and excellent flavors.

This will make most meat lovers drool.

Once you have skewered the meat, we are ready to grill these bad boys … or perhaps girls. We don’t really know the gender of the cow, but let’s not have a gender conversation while cooking.

Oh! Please make sure you have selected and prepared your sides before starting the grilling process. Grilling these small steaks is rather fast.

  1. Preheat your Traeger to 500F
  2. Once the grill reaches the desired temperature, you are ready
  3. Place the skewers on directly on the grill
  4. Close the lid and let them sear/grill for 5-7 minutes
  5. Flip and sear/grill the meat on the other side
  6. Internal temperature should reach 130-140F

Take them off the grill. Let the mea rest 5 mins, then you can serve.

WOW – these pieces were absolutely amazing. Super tender and juicy.

My wife prefers fish and vegetables, and will often avoid meat. She’s not a vegan, although she pretends to be when we are visiting friends and they are serving burgers.

For this meat, the inner carnivore emerged with a roar from her normally calm demeanor. Her K9 teeth grew rapidly, and she chewed with a ferocity I had not witnessed – ever! This was a new side of her, and I was actually a little scared when she drooled and begged for a few more slices.

Next time you want to impress your dinner guests, I can absolutely recommend Picanha. I converted my wife to carnivore level 3.

Health notice – too much red meat, and too often, is not super healthy. This dish, however, is very healthy. It is a leaner cut of meat, no oils, no salt, and just grilled to perfection.

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