Picanha
Grilled Picanha steak served with side dishes.
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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Villa Caram
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Picanha's rise in popularity is linked to the development of modern Brazilian churrasco in the mid-20th century. As grilling techniques evolved and meat cuts became more accessible, picanha emerged as a prized cut, prized for its flavor and texture.
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Picanha is deeply embedded in Brazilian barbecue culture, representing a celebration of food, family, and community. It is a staple at churrascarias (barbecue restaurants) and is often prepared at home for special occasions.
Churrasco Tradition
Picanha is a central component of churrasco, a Brazilian style of barbecue where various cuts of meat are grilled over an open flame. It represents a communal and festive way of dining.
Social Gatherings
Serving picanha often signifies a celebration or gathering of friends and family. The grilling process itself is often a social activity, with everyone participating in some way.
Pride in Meat Quality
Brazilians take pride in the quality of their beef, and picanha showcases this. The emphasis is on sourcing high-quality meat and preparing it simply to highlight its natural flavors.
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Picanha is characterized by its rich, beefy flavor, enhanced by the rendering of the fat cap during grilling. The flavor profile is simple but intense, relying heavily on the quality of the beef itself and the smoky notes imparted by the grilling process.
The primary flavors are beef, salt, and smoke. The fat cap, which is essential to the dish, melts during grilling and bastes the meat, adding richness and umami. Typically, only coarse salt is used as a seasoning, allowing the natural flavor of the beef to shine. Grilling over charcoal or wood adds a smoky element that complements the beefiness.
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Selecting the Right Cut
Choose a picanha with a thick, even fat cap. The fat should be white and firm, not yellow or soft. Look for good marbling in the meat itself.
Scoring the Fat
Score the fat cap in a crosshatch pattern. This helps the fat render evenly and prevents it from curling up during grilling.
Salting and Grilling Technique
Use coarse salt (kosher or sea salt) liberally. Grill over high heat initially to sear the meat and render the fat, then move to indirect heat to cook it to your desired doneness. Avoid overcooking; medium-rare to medium is ideal.
Slicing Against the Grain
Slice the picanha against the grain for maximum tenderness. This shortens the muscle fibers and makes the meat easier to chew.
Resting the Meat
Let the picanha rest for at least 10 minutes after grilling before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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