Brazilian Picanha Recipe

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Remove roast from the refrigerator. Peel and crush 5 Fresh Garlic Cloves, Sprinkle about 1 Tablespoon of Sea Salt over the crushed garlic, chop and smear to make a paste, transfer to a small bowl and mix in 3 Tbsp of Olive Oil. With the fat side up score across the fat to allow seasoning to penetrate, season fat side with Coarse Ground Pepper. Massage the paste all over the meat sides of the roast, then season with Course Ground Pepper.


Prepare your grill for Direct and In-Direct cooking.

Place the roast Fat side down over Medium/ High Direct Heat for about 4 minutes.

Flip the roast and grill over Medium/ High Direct Heat for about 4 minutes.

Move the roast to the In-Direct side and continue to cook until internal temperature reaches 130 degrees for medium rare, 140 degrees for medium.

Remove from grill and allow to rest for 5-10 minutes, then thick slice across the grain, enjoy with our house-made Chimichurri sauce.