Brazilian Steak Picanha - A Very Keto Carnivore Recipe
Our Brazilian Steak Picanha is a churrasco staple, and easy to make at home. This zero-carb, keto carnivore grilled beef recipe only needs 2 ingredients - Beef & Salt!
Prep Time30 minutesmins
Cook Time50 minutesmins
Resting15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Dinner, Main Course
Cuisine: Brazilian
Servings: 6servings
Calories: 388kcal
Author: Gerri
Ingredients
1Rump Capaproximately 1.5kg/3.3lb
½cupRock Salt
Instructions
Place your rump cap fat side down on a cutting board and trim the triangle of silver skin. If you are not confident with a knife, you can ask your butcher to do this for you.
Cut the rump cap across the grain into 3-4 evenly sized pieces, and bend each into a horse shoe shape.
Thread the pieces onto a rotisserie skewer, or large metal skewer (if you don’t have a rotisserie).
Spread the salt over both sides of the meat and leave to rest for 15 minutes.
Preheat your rotisserie or grill for indirect heat to a temperature between 180C/355F-200C/390F.
Brush the salt off the meat and load it into your rotisserie. Place a disposable tray underneath to catch drips and prevent flare ups.
If you don’t have a rotisserie, sear the picanha for 3-5 minutes each side, then place over indirect heat.
Cook until your desired doneness is reached. For a 1.5kg/3.3lb rump cap, it takes approximately 50 minutes to reach medium (60C/140F).
Remove from the rotisserie and rest for 15 minutes.
Slice off the skewer and serve with Chimichurri Sauce!