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Rio de Janeiro (Brazil)
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Meat
Food Flavour DNA
Nutritional Values
540kcal
50gProtein
2gCarbs
36gFat
—Fibre
200 gServing
* Per serving · 200 g. May vary.
Brazilian Grilled Steak
How to order / say it
Say it
Picanha — [pee-CAN-yah]
Order
I'd like the picanha, please.
Locally
Eu gostaria de picanha, por favor.
Say locally
A popular cut of beef, traditionally grilled over an open flame.
Why try it?
Picanha is a beloved centerpiece of churrasco, the traditional Brazilian barbecue. It embodies the deep-rooted passion for grilling meats, making it a crucial experience for understanding Rio's food culture.
How it tastes
Known for its juicy, tender texture and a rich, beefy flavor, picanha is typically seasoned simply with rock salt. It's grilled to form a crispy crust and served thinly sliced.
Origin & History — first documented: 1950
Picanha became prominent in the mid-20th century as the central cut of Brazilian steakhouses. Its popularity spread from Rio de Janeiro's vibrant churrasco culture, where meat is a social staple.
Recipe
Ingredients
- 🥩 500 g picanha steak
- 🧂 to taste rock salt
- 🫒 2 tbsp olive oil
- 🧄 2 cloves garlic
- 🧂 to taste black pepper
Method
- 1 Preheat the grill to high heat.
- 2 Rub the steak with olive oil, rock salt, and pepper.
- 3 Grill the picanha, fat side down first, until a crust forms.
- 4 Flip and cook to desired internal temperature, then rest before slicing.
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