Recipes

Grilled Picanha Roast with Brazilian‑Style Rice & Farofa

This recipe features the succulent picanha (also known as rump cap), a richly marbled, beefy cut with a thick fat cap that bastes the meat as it cooks—a signature in Brazilian churrascaria culture. Cooked whole and simply seasoned, it becomes the star of a satisfying meal when paired with bright white rice and crunchy farofa (toasted cassava flour mixture). Serve with a squeezed lemon or chimichurri as an optional sauce for a fresh finish.

Ingredients: (for 1.20–1.30 kg picanha, serves 4–6)

For the picanha roast:

• 1.20–1.30 kg picanha (rump cap), fat‑cap scoring recommended

• 2 tsp coarse sea salt

• 1 tsp freshly ground black pepper

• Optional: 1 tbsp olive or avocado oil for searing

For Brazilian white rice:

• 1 cup long‑grain white rice (Jasmine or Basmati)

• 2 cups water or stock

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 garlic cloves, minced

• Salt, to taste

For grilled vegetables:

• 1 red bell pepper, sliced into strips

• 1 zucchini, sliced lengthwise into 1/4-inch strips

• 1 medium eggplant, sliced into 1/2-inch rounds

• 1 small red onion, cut into wedges

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• Optional: dried oregano or fresh herbs like thyme/rosemary

Instructions:

• Prepare the meat: Score the fat cap in a crosshatch pattern, keeping the lines shallow. Rub in salt and pepper generously, and let rest at room temperature for 30 minutes 

• Cook the rice: In a saucepan, heat olive oil over medium heat and sauté onion and garlic until translucent. Add rinsed rice and stir to coat grains. Pour in water or stock, season with salt, and bring to a gentle simmer. Cover and cook for 18 minutes or until rice is tender. Remove from heat and let it be steam covered for 5 minutes.

• Prepare and grill vegetables: Toss all vegetables in olive oil, salt, pepper, and optional herbs. Preheat a grill or grill pan to medium-high heat. Grill the vegetables until tender and slightly charred, about 4–6 minutes per side depending on thickness. Remove and set aside.

• Grill or roast the picanha:

  • Grill method: Start fat‑cap side down over hot indirect heat (avoiding flare‑ups), rotating occasionally until the fat renders (6–8 minutes). Then move to direct heat to sear for 3–4 minutes per side until an internal temperature of 55 °C (medium‑rare) 

  • Oven method: Preheat oven to 90–95 °C and roast until internal temperature is 50–52 °C (about 60 minutes), then sear all sides in a very hot pan (or under broiler) for a deep crust

• Rest & slice: Let the meat rest loosely covered with foil for 10–15 minutes before slicing thinly against the grain.

Seasoning & Serving: 

Minimal seasoning with salt and pepper lets the picanha’s natural flavor shine. Serve slices over the fluffy rice with a side of smoky grilled vegetables. Add a squeeze of fresh lemon or spoon chimichurri sauce over the meat for a zesty kick.

https://chefjeanpierre.com/beef-recipes/picanha-steak/