Picanha Tacos
Picanha, a prized cut of beef from the rump cap, is known for its robust flavour and tender texture when grilled.
With just a few simple ingredients, like sea salt and Picanha rump steaks, you can create a taco that will have everyone coming back for seconds.
What is Picanha?
Picanha is a popular cut of beef, often celebrated in Brazilian churrascarias (barbecue houses). It’s sometimes referred to by other names like rump cap, sirloin cap, or culotte. What sets Picanha apart is its balance of tenderness and flavour, owing to its unique location on the cow—cut from the top of the rump.
The Picanha is known for its thick fat cap, which renders down beautifully as it cooks, locking in moisture and imparting incredible flavour to the meat. This fat cap is what makes Picanha one of the most delicious cuts for grilling. It’s commonly found in Brazilian and South American cuisine, though it has become more popular in global BBQ culture.
Why Picanha is So Delicious
Picanha has a distinct beefy taste with a tender texture. The generous fat cap melts into the meat as it cooks, giving it a rich, buttery flavour with each bite. Unlike leaner cuts, Picanha retains a perfect balance between fat and meat, making it juicy without being overly fatty. When cooked on churrasco skewers, the fat renders down to create a charred, crispy crust while keeping the interior tender and succulent. This contrast in textures makes Picanha a joy to eat, particularly in tacos where the smokiness and fat pair beautifully with fresh ingredients.
Equipment
Cooking Brush
Ingredients
1 Picanha rump (approx. 1-1.5 kg), sliced into 2-inch steaks
Sea salt, to taste
Optional: Olive oil, black pepper, or garlic powder for extra seasoning
Grilled Taco Salsa
Method
STEP 1To cook Picanha using churrasco skewers, begin by slicing the Picanha into thick 2-inch steaks. The fat cap should be left intact on each piece. This thick slice allows the fat to melt down gradually as the meat grills, enhancing the overall flavour.
STEP 2Picanha doesn’t need complicated seasoning. The fat imparts enough richness to the meat, so a simple coating of coarse sea salt is sufficient. Sprinkle the sea salt generously on all sides of the steaks, ensuring even coverage. The salt will help create a beautiful crust as it cooks.
STEP 3Take each 2-inch steak and fold it into a “C” shape, with the fat cap on the outside. Thread the steaks onto your churrasco skewers, ensuring the skewers pass through the centre of the meat to hold it securely in place. This method not only allows the fat to melt into the meat but also ensures even cooking.
STEP 4For best results, preheat your grill to medium-high heat. You’ll want the temperature to reach around 200°C (392°F).
STEP 5Place the skewers directly over the heat, allowing the fat to start rendering down. Cook each side for approximately 10-12 minutes, or until a beautiful golden-brown crust forms. The internal temperature of the Picanha should reach around 55°C (131°F) for medium-rare, which is ideal for this cut. If you prefer a more well-done finish, continue cooking until it reaches your desired doneness.
STEP 6Once the Picanha is cooked, remove the skewers from the grill and let the meat rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
STEP 7After resting, slice the Picanha against the grain into thin strips. The meat should be juicy and tender, with a crispy, salty crust from the fat cap.
Notes
Picanha is made for grilling due to its fat content and marbling. The churrasco method, using skewers, takes full advantage of this fat, allowing it to slowly melt over high heat, basting the meat as it cooks. This results in a crispy exterior and a tender, juicy centre.
Because of its shape and size, Picanha is also incredibly versatile. You can cook it whole, slice it into steaks, or even chop it for kebabs. In this taco recipe, we’ve opted for 2-inch thick steaks to keep the fat intact, ensuring a rich and flavourful bite in every taco.
Depending on where you are, Picanha might be known by different names. It’s often referred to as:
- Rump Cap
- Sirloin Cap
- Culotte Steak
Despite the varying names, the cut remains the same—a thick, flavourful piece of meat taken from the top of the cow’s rump, boasting its characteristic fat cap.
Now that your Picanha is perfectly grilled, it’s time to assemble your tacos!
- Warm the tortillas on the grill for a few seconds to make them pliable.
- Load each tortilla with slices of Picanha.
- Top with fresh ingredients like sliced onions, avocado, coriander, and a squeeze of fresh lime for a burst of acidity.
The juicy, charred Picanha pairs beautifully with these fresh toppings, creating a taco experience that’s both satisfying and bursting with flavour.
For that ideal crispy exterior on your Picanha, it’s all about heat control and fat rendering. When grilling, make sure the fat cap is facing the direct heat source initially. This allows the fat to melt and baste the meat as it cooks, creating a deliciously crispy crust. If the fat starts to flare up or cause excessive smoke, simply move the Picanha to indirect heat for a few minutes to prevent burning. Balancing between direct and indirect heat will ensure the perfect combination of a charred crust and a juicy interior.
If you prefer your Picanha on the rarer or more well-done side, adjust the cooking time accordingly. For rare, aim for an internal temperature of 50°C (122°F), and for well-done, go up to 65°C (149°F).
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
