Description
Juicy picanha roast with a golden parmesan-garlic crust delivers bold umami and creamy richness. Score the fat cap, sear on the grill or skillet, then finish in a hot oven to render the fat and crisp the topping in about 45 minutes total. Perfect for a showstopping Brazilian-inspired dinner with minimal effort.
Cultural Background
Picanha originates from Brazil where it is a signature cut in traditional churrasco barbecues, prized for its thick fat cap that bastes the meat during grilling. Brazilian steakhouses (churrascarias) popularized the whole-roast or skewered preparation seasoned simply with coarse salt. The addition of a Parmesan crust represents a contemporary fusion twist, blending the beefy Brazilian tradition with Italian-inspired cheesy toppings common in modern South American grilling adaptations.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 40 minutes
TOTAL TIME: 55 minutes
SERVINGS: 6
DIFFICULTY: Medium
Ingredients
- 3 pounds picanha roast (whole top sirloin cap with fat cap intact)
- 2 teaspoons coarse kosher salt or sea salt (divided)
- 1 teaspoon freshly ground black pepper (divided)
- 1 teaspoon garlic powder
- 3/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 3 tablespoons unsalted butter (melted)
- 3 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
- Remove the picanha from the refrigerator 30-45 minutes before cooking to temper. Pat dry thoroughly with paper towels. Using a sharp knife, score the fat cap in a diamond pattern, cutting about halfway through the fat without piercing the meat.
- Season the meat side and fat cap generously with 1 teaspoon salt, 1/2 teaspoon pepper, and the garlic powder. Let it sit while you prepare the crust mixture.
- In a small bowl, combine the grated Parmesan, panko breadcrumbs, melted butter, minced garlic, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and optional parsley until it forms a moist, crumbly mixture. Set aside.
- Preheat a grill or large cast-iron skillet over medium-high heat. Sear the picanha fat-side down first for 6-8 minutes until the fat renders and begins to crisp and brown. Flip and sear the meat sides for 2-3 minutes each until a deep brown crust forms.
- Transfer the seared picanha fat-side up to a rimmed baking sheet or oven-safe skillet. Evenly press the Parmesan crust mixture onto the scored fat cap, packing it gently so it adheres.
- Preheat the oven to 425°F. Place the picanha in the oven and roast for 15-20 minutes, or until the crust is golden brown and bubbly and the internal temperature reaches 125-130°F in the thickest part for medium-rare (use an instant-read thermometer).
- Remove from the oven and tent loosely with foil. Rest for 10-15 minutes to allow juices to redistribute. Slice thinly against the grain and serve immediately.
Tips
- Score the fat cap deeply enough to allow rendering but not so deep that the crust falls off during cooking.
- Avoid overcooking; picanha is best at medium-rare to medium as higher temperatures can make the cut tough.
- For a milder flavor, substitute pecorino Romano for half the Parmesan or add a pinch of smoked paprika to the crust.
Nutrition
Calories: 480
Protein: 38g
Carbs: 6g
Fat: 34g