Picanha Argentina

Embark on a culinary journey to Argentina, where beef reigns supreme and the flavors of tradition come alive in every bite. At the heart of Argentine cuisine lies Picanha, a prized beef cut celebrated for its exceptional tenderness and rich flavor profile.

From sizzling grills in parrillas to family gatherings and festive celebrations, Picanha holds a cherished place in the hearts and palates of Argentines.

Join us as we delve into the culinary heritage of Argentina and discover the exquisite flavors of Picanha.

Unveiling the Beauty of Picanha:

Picanha, also known as sirloin cap or culotte steak, is a cut of beef that comes from the top of the sirloin primal.

It boasts a perfect balance of marbling, tenderness, and flavor, making it one of the most sought-after cuts of beef worldwide.

In Argentina, Picanha is often prepared simply, allowing the natural flavors of the meat to shine.

Whether grilled over an open flame or roasted in the oven, Picanha captivates diners with its juicy texture and mouthwatering taste.

Picanha
Photo by imv from Getty Images Signature

Ingredients for Grilled Picanha:

To prepare Grilled Picanha, you’ll need the following ingredients:

  • 1 Picanha beef cut, approximately 2-3 pounds
  • Coarse sea salt or kosher salt
  • Freshly ground black pepper
  • Optional: Chimichurri sauce for serving

Instructions:

  1. Begin by preparing your grill for direct heat, aiming for a medium-high temperature (about 375-400°F or 190-200°C).
  2. Score the fat cap of the Picanha with a sharp knife, making shallow cuts in a diamond pattern. This helps the fat render and crisps up during cooking.
  3. Season the Picanha generously with coarse sea salt or kosher salt, ensuring to coat both sides evenly. Add freshly ground black pepper to taste.
  4. Once the grill is hot, place the Picanha directly over the heat, fat side down. Grill for approximately 5-7 minutes on each side, or until the fat is rendered and the exterior is charred and caramelized.
  5. After searing both sides, move the Picanha to a cooler part of the grill or reduce the heat to medium-low. Continue cooking for an additional 10-15 minutes, or until the internal temperature reaches your desired level of doneness (around 130-135°F or 54-57°C for medium-rare).
  6. Once cooked to perfection, remove the Picanha from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender steak.
  7. Slice the Picanha against the grain into thick slices and serve immediately, optionally accompanied by chimichurri sauce for an extra burst of flavor.
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With its succulent texture and robust flavor, Grilled Picanha offers a tantalizing glimpse into the culinary prowess of Argentina.

Whether enjoyed at a traditional asado or a cozy backyard barbecue, this beloved beef cut never fails to impress.

So fire up the grill, gather your loved ones, and savor the incomparable flavors of Picanha for an unforgettable dining experience that pays homage to Argentina’s rich gastronomic heritage.