Picanha na Chapa
Grilled picanha (Brazilian cut of beef) served on a hot plate.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Restaurante Ritorna
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Brazilian barbecue, or churrasco, has roots in the traditions of the gauchos, the South American cowboys. They would roast large cuts of meat over open fires. Picanha, the prime cut of sirloin cap, wasn't always the most prized; it gained popularity as refrigeration and modern butchering techniques made it more readily available. The 'na chapa' style, serving it on a hot plate, is a later adaptation offering a visually appealing and interactive dining experience.
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Picanha na Chapa is often enjoyed in a social setting, reflecting the communal nature of Brazilian barbecue and dining culture.
Churrasco Culture
Churrasco is a social event, often involving family and friends gathering around a grill or in a churrascaria. It represents hospitality and celebration.
Rodizio Style
While Picanha na Chapa isn't strictly rodizio (all-you-can-eat), it shares the spirit of shared plates and plentiful food, characteristic of rodizio-style restaurants.
Celebration and Gathering
This dish is often served during celebrations, special occasions, or casual get-togethers, highlighting its role in Brazilian social life.
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Picanha na Chapa offers a rich, beefy flavor balanced by the rendered fat cap and often complemented by simple seasonings.
The primary flavor is intensely beefy, deriving from the well-marbled picanha cut. The fat cap, when grilled properly, renders down, creating a rich, buttery flavor that bastes the meat. Seasoning is typically simple: coarse salt (sal grosso) is the most common, allowing the inherent flavor of the beef to shine. Sometimes garlic or other spices are added sparingly. The hot plate itself enhances the sizzling effect, intensifying the aromas and flavors.
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Proper Cutting
Cut the picanha WITH the grain into steaks approximately 1-1.5 inches thick. Then, bend the steak into a C-shape, with the fat cap curving around the meat. This will help it cook evenly.
Salting Technique
Use coarse salt (sal grosso) generously. Apply it about 30-45 minutes before grilling to allow the salt to penetrate the meat. Brush off excess salt before placing on the grill.
Grilling Temperature
Grill over high heat to sear the outside and render the fat. Aim for a medium-rare to medium internal temperature for the best flavor and texture.
Hot Plate Preparation
Ensure the 'chapa' or hot plate is properly heated before serving. This maintains the meat's temperature and allows it to continue sizzling, adding to the experience.
Searing
Sear the fat cap side first to render the fat and baste the meat as it cooks. Flip frequently to avoid burning.
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