Picanha is a brazilian cut of beef that is considered to be a prime delicancy in Brazil and most of South America. Brazilians travelling to North America are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by North American butchers- mainly due to pricing issues.

The Picanha is also part of the top sirloin. It is very popular at all-you-can-eat barbecue restaurants (churrascarias), called either a "rodizio" or a "espeto corrido".

Although it is not completely certain, many Brazilian chefs agree that the picanha cut originated in Rio Grande do Sul, the southernmost state of Brazil, famous for its churrasco.

1.3 kg 6 1/2 1 picanha (one medium piece) cloves of garlic cup olive oil bay leaf coarse salt ground black pepper
Preparation >