Picanha Recipe | Brazilian Culotte Steaks

Ingredients

• 1.13 kg (2.5 lb)picanha or culotte steak
• to tastecoarse salt
• 30 ml (2 tbsp)Brazilian sofrito
• 1.25 ml (1/4 tsp)mustard powder
• to tastelemon pepper or freshly ground black pepper
• 2.5 ml (1/2 tsp)dried parsley
• a drizzleolive oil
• 120 g (1 cup)toasted cassava flour
• 113 g (1/2 cup)unsalted butter
• 1/2onion, sliced
• 30 ml (2 tbsp)fresh coriander, chopped
• 4eggs
• to tastesalt and pepper

Instructions

1. 1

   Preheat the grill

   Heat the grill to 175°C (350°F).

2. 2

   Mix the seasoning

   In a small bowl, combine the sofrito, mustard powder, dried parsley and a drizzle of olive oil. Set aside.

3. 3

   Cut the steaks

   Cut the meat in the same direction as its fibres to make 4 steaks.

4. 4

   Season the meat

   Season the steaks with salt and lemon pepper, then rub the sofrito mixture over them.

5. 5

   Grill the steaks

   Put the steaks on the grill and cook on all sides to your preferred doneness.

6. 6

   Rest the steaks

   Take the steaks off the grill and leave them to rest for 5 minutes before slicing.

7. 7

   Make the farofa

   While the steaks rest, prepare the farofa.

8. 8

   Melt the butter

   Melt the butter in a medium frying pan over medium heat.

9. 9

   Cook the onion

   Add the onion and sauté until transparent, about 2 minutes.

10. 10

    Scramble the eggs

    Add the eggs to the pan and scramble them gently.

11. 11

    Stir in cassava

    Once the eggs are cooked but still soft, add the cassava flour and stir.

12. 12

    Finish the farofa

    Take the pan off the heat, add the coriander and stir to combine.

13. 13

    Season to taste

    Season the farofa with salt and pepper.

14. 14

    Slice and serve

    Slice the steaks across the fibres and serve with the farofa.

What is picanha?

Picanha is a prized Brazilian cut of beef, also known as culotte or rump cap, often cooked over fire as part of churrasco. Its characteristic fat cap helps keep the meat flavourful on the grill.

This version pairs grilled steaks with farofa, a Brazilian side made with toasted cassava flour. Eggs, onion and butter make the farofa substantial and give it a soft, savoury texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1010 calories, 67g protein, 34g carbs, 68g fat.

Beef provides most of the protein, while the cassava flour contributes most of the carbohydrates. Butter and the beef’s fat supply much of the fat; pair a serving with salad or vegetables to add freshness and variety to the plate.

The seasoning and cut

Sofrito mixture: Brazilian sofrito, mustard powder, parsley and a little olive oil make a savoury coating for the steaks. Lemon pepper adds a bright, peppery note; plain black pepper is an alternative.

Cut direction: The recipe first cuts the meat in the direction of its fibres to make four steaks, then slices the cooked meat across the fibres for serving.

Grilling and doneness

Grill heat: Preheat the grill to 175°C (350°F) before adding the seasoned steaks. The recipe calls for grilling all sides, with the final doneness left to your preference.

Resting: Leave the steaks for 5 minutes after grilling before slicing. This gives you time to finish the farofa while the meat rests.

Getting the farofa right

Onion and eggs: Cook the sliced onion in melted butter for about 2 minutes, until transparent, then gently scramble in the eggs. Keep them soft rather than letting them become dry.

Cassava flour: Stir it in once the eggs are cooked but still soft. Take the pan off the heat before adding the chopped coriander.

Serving the meal

Slice the rested steaks across the fibres and serve them alongside the farofa. The beef provides the centrepiece, while the cassava, eggs and butter make the side hearty.

For a more balanced plate, add a fresh salad or grilled vegetables alongside the steak and farofa.

Recipe notes & tips

• Pat the meat dry before seasoning so the sofrito mixture adheres well.
• Preheat the grill fully before adding the steaks.
• Turn the steaks to grill all sides, as the method directs.
• Keep the eggs gently scrambled so they remain soft when the cassava is added.
• Slice across the fibres for a more tender bite.
• Taste the farofa before serving and adjust the salt and pepper.

Variations

• Use black pepper: Swap in freshly ground black pepper if you do not have lemon pepper.
• Adjust the herbs: Use the listed dried parsley in the sofrito mixture and finish with fresh coriander.
• Add a fresh side: Serve with a crisp salad to contrast with the rich beef and farofa.
• Change the cut: Use culotte steak if picanha is unavailable.
• Vary the farofa texture: Stir the toasted cassava flour in gradually until it reaches the consistency you like.

Common mistakes to avoid

• Cutting the serving slices with the fibres: Slice across the fibres after resting for a more tender result.
• Skipping the rest: Leave the steaks for the full 5 minutes before slicing.
• Overcooking the eggs: Scramble gently and add the cassava while the eggs are still soft.
• Adding coriander over the heat: Remove the pan from the hob first, then stir in the coriander.
• Forgetting to season the farofa: Add salt and pepper to taste before serving.

How to store

Refrigerate leftover steak and farofa separately in airtight containers and eat within 3 days. Reheat gently in a frying pan or microwave until hot; the steak can become less tender if reheated for too long.

Frequently asked questions