Simple garlic and oil rubbed picanha sprinkled with black lava salt cooked over an open flame.

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Picanha Steak

Pichana steak, also known as top sirloin cap, has a rich, beefy flavor. It is considered to be a more flavorful cut of steak compared to other sirloin cuts.

Black lava salt

Black lava salt is a sea salt that is harvested from evaporated seawater and infused with activated charcoal. This gives it a striking black color and a slightly earthy, smoky flavor that is often described as being similar to the flavor of cooked eggs.

Whole garlic

Garlic has a pungent, savory flavor that can range from sharp and spicy to mellow and sweet depending on how it is cooked.

Neutral Cooking Oil

Neutral cooking oil has very little flavor, and is used for its high smoke point.

Picanha Steak

Pichana steak, also known as top sirloin cap, has a rich, beefy flavor. It is considered to be a more flavorful cut of steak compared to other sirloin cuts.

TIPS & TRICKS FOR THE BEST GARLIC PICANHA

How to Trim a Picanha

Picanha, a prized cut of beef popular in Brazilian cuisine, requires proper trimming to ensure optimal cooking and flavor. Here’s a breakdown of the trimming process:

1. Identify the Fat Cap: The picanha is characterized by a thick layer of fat called the fat cap that runs along one side. This fat cap is essential for flavor and should not be completely removed.
2. Trim Excess Fat: While the fat cap is crucial, you may want to trim away any excessively thick portions to prevent the meat from becoming overly greasy. Use a sharp knife to carefully remove any excess fat, leaving a layer about 1/2 inch thick.
3. Remove the Silver Skin: The picanha may also have a thin, silvery membrane called the silver skin covering the meat. This membrane is tough and chewy and should be removed. To remove the silver skin, slide a sharp knife under the membrane and carefully peel it away from the meat. Some Picanha may also be already trimmed so don’t trim something that isn’t there. 
4. Remove Gristle and Connective Tissue: Inspect the picanha for any gristle or connective tissue. These tough, fibrous bits can be unpleasant to eat and should be removed. Use a sharp knife to carefully cut away any gristle or connective tissue.
5. Optional: Cut into Steaks: Once trimmed, the picanha can be cooked whole or cut into individual steaks. To cut into steaks, slice the picanha against the grain into 1 to 1 1/2 inch thick pieces.

• Use a Sharp Knife: A sharp knife is essential for clean, precise cuts.
• Chill the Meat: Chilling the picanha slightly before trimming can make it easier to handle and cut.
• Don’t Over-trim: While trimming is important, be careful not to remove too much of the fat cap, as it adds flavor and moisture to the meat.

How to Start a Charcoal Grill

Prepare the Grill

Clean the grill grate to remove any leftover residue from previous grilling sessions. Ensure the ash catcher is empty and ready to collect ash.

Choose the Right Charcoal

There are two main types of charcoal: briquettes and lump charcoal. Briquettes are easier to light and burn more consistently. Lump charcoal burns hotter and faster, and imparts a more natural flavor to food. Choose the type of charcoal that best suits your needs.

Use a Chimney Starter (Recommended):

A chimney starter is the safest and most efficient way to light charcoal. Crumple a few sheets of newspaper and place them in the bottom of the chimney starter. Fill the top of the chimney starter with charcoal. Light the newspaper through the holes in the bottom of the chimney starter. The charcoal will be ready to use in about 15-20 minutes, when it is covered in white ash.

Arrange the Charcoal

Once the charcoal is lit, carefully pour it from the chimney starter into the grill. Arrange the charcoal in a single layer for direct grilling, or in a two-zone arrangement for indirect grilling.

How to Slice and Serve Picanha Steak

Rest the Steak: After cooking, allow the picanha steak to rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a more flavorful and moist eating experience.

Identify the Grain: The grain of the meat refers to the direction in which the muscle fibers run. Slicing against the grain is crucial for tenderness. In picanha, the grain typically runs along the length of the fat cap.

Thin Slices: Using a sharp knife, slice the picanha against the grain into thin slices, about 1/4 inch thick. This will make the meat easier to chew and allow the flavors to shine.

Fat Cap: The fat cap is a key component of picanha’s flavor. When slicing, be sure to include a portion of the fat cap with each slice. This will add richness and enhance the overall taste.

How to make the garlic oil in blender

To make the garlic oil, begin by adding the whole, peeled garlic cloves into a blender. Include a pinch of salt. Start the blender on a low setting to avoid splattering, then gradually increase the speed once the garlic cloves begin to break down into a paste.Add in the oil slowly till all the oil is used. 

How to keep the steak from sticking using the garlic oil

The garlic-infused oil serves a dual purpose in this recipe. Not only does it impart a rich, savory flavor to the dish, but the type of oil used to create the garlic oil also plays a crucial role. By selecting a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, you ensure that the oil can withstand the high temperatures of the open flame without burning or smoking. This is essential for achieving a perfectly cooked and flavorful pichana steak with a beautiful sear.

Alternative salts for this recipe

Black lava salt, prized for its striking color and unique mineral content, can be substituted with a variety of readily available alternatives. Himalayan pink salt, with its subtle mineral flavor and coarse texture, makes an excellent substitute, offering a similar visual appeal and a slightly salty taste. Coarse sea salt, another readily available option, provides a comparable texture and a pure, briny flavor that can enhance a wide range of dishes. For those seeking a bolder flavor profile, coarse garlic salt can be used as a substitute, infusing dishes with a savory garlic essence alongside a satisfying crunch.

What is black lava salt?

Black lava salt, also known as Hawaiian black salt or black sea salt, is a type of sea salt that is harvested from the volcanic islands of Hawaii. It gets its distinctive black color from the activated charcoal that is naturally present in the volcanic rocks. This charcoal is formed when lava flows into the ocean and rapidly cools, trapping minerals and other elements within its structure.

The salt crystals are typically harvested by hand and then sun-dried, which helps to retain their unique flavor and texture. Black lava salt has a slightly earthy and smoky flavor, with a subtle hint of sulfur. It is often used as a finishing salt to add a touch of color and flavor to dishes.

In addition to its culinary uses, black lava salt is also believed to have some health benefits. The activated charcoal in the salt is said to help detoxify the body and improve digestion. It is also a good source of minerals, including iron, magnesium, and potassium.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Skewers

Charcoal grill

Chef knives

Cutting board

Platter

SIMILAR INGREDIENTS TO

Porcini Rubbed Beef Shank

Crispy Beef Milanesa w/ Jalapeno Gravy

Aleppo Pepper + Lime Crusted Beef w/ Chimichurri

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