Dish · brazilian
Picanha
A whole cap of sirloin, its fat cap left on, is curved into a C-shape, salted, skewered, and grilled over hot coals.
Where it comes from
Picanha became central to Brazilian churrasco because the cut, common in southern Brazilian butchery, is not separated out the same way in most other countries' beef fabrication.
What cooks argue about
Cooks disagree over the fat cap: score it and render it down close to the fire, or leave it thick and slice it off after cooking to keep the meat from drying out.
Nobody has published a picanha recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.