Picanha na Espeto — Grilled Churrasco Steak
Seared Brazilian churrasco steak on skewers, charred outside and juicy inside. Pure beef, pure salt, pure smoke — the easiest way to look like a grill master.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat the picanha dry with paper towels. Thread it lengthwise onto two long metal skewers so it lies flat.
Step 2
Rub the entire surface with minced garlic, then coat with olive oil. Season generously with salt and pepper on both sides.
Step 3
Heat a grill or heavy cast-iron skillet over high heat until smoking, ~2 minutes. Place the skewered steak over direct heat.
Step 4
Sear 3–4 minutes per side without moving. The fat cap should render and char golden-brown; interior stays medium-rare to medium.
Step 5
Transfer to a cutting board and rest for 3 minutes. Slice between the bones perpendicular to the skewers.
Step 6
Serve immediately, drizzle any pan juices over the top. Eat with your hands or a fork.
Tools you’ll need
- two long metal skewers
- paper towels
- grill or 12-inch cast-iron skillet
- meat thermometer (optional but recommended)
- cutting board
- sharp knife
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