- Prepping the Picanha:
- Slice the picanha into thick steaks, about 2 inches wide, keeping the fat cap on each piece.
- Rub the steaks generously with coarse sea salt on all sides. In Brazilian churrasco, the flavor of the meat speaks for itself, so the seasoning is kept simple. If you prefer, you can add a drizzle of olive oil and freshly ground black pepper for a bit more complexity.
- Skewering the Meat:
- Fold each piece of steak in a “C” shape, with the fat cap on the outside. Skewer the folded steaks through the middle. If you don’t have large skewers, you can also grill the steaks flat.
- Grilling the Picanha:
- Heat your grill (or charcoal for a more authentic flavor) to high heat. If you’re using an air fryer, set it to 400°F (200°C).
- Place the skewered picanha on the grill, fat-side down first, and sear for about 3-4 minutes until the fat is golden and crispy.
- Rotate the skewers and continue grilling for about 3-4 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest the meat for about 5 minutes before slicing thinly against the grain to serve.
Linguiça Sausages: The Juicy Addition
No churrasco is complete without linguiça, a flavorful Brazilian sausage that bursts with juices when grilled. Whether it’s mild or spicy, linguiça offers a burst of savory flavor and pairs beautifully with the rich picanha.
Ingredients:
- 4 Brazilian linguiça sausages (or any high-quality pork sausage)
- Olive oil spray (optional)
Instructions:
- Prepare the Grill:
- If you’re using a traditional grill, make sure the heat is medium-high. For the air fryer, preheat to 375°F (190°C).
- Grilling the Sausages:
- Place the sausages directly on the grill or in your air fryer basket. If desired, lightly spray them with olive oil to promote even browning.
- Grill for about 12-15 minutes, turning occasionally, until the sausages are browned and cooked through. They should reach an internal temperature of 160°F (71°C).
- Serving:
- Serve whole or slice them into rounds. These are perfect as part of a churrasco platter or served in Brazilian pão de queijo rolls for a tasty bite-sized treat.