Picanha No Alho, or Garlic Picanha, is an iconic Brazilian dish that screams comfort and flavor. This succulent cut of beef, typically sourced from the top of the rump, boasts a rich marbling that melts in your mouth. When paired with aromatic garlic, it truly becomes a gastronomic delight. Its roots trace back to Brazilian barbecue culture, where it’s often grilled to perfection, making it a star at any festive gathering or weekend family feast.
In this article, you’ll learn how to recreate this Brazilian classic in your kitchen. From the essential ingredients to step-by-step cooking instructions, we’ll explore various techniques and tips to get that perfect sear and flavor. So whether you’re a novice cook or a seasoned pro, you’ll soon be able to serve up your own delicious Picanha No Alho (Garlic Picanha).
Ingredients
| Ingredient | Measurement | Description |
| Picanha (Top Sirloin Cap) | 2-3 lbs | This cut is renowned for its tenderness and flavor, making it an ideal choice for Picanha No Alho. |
| Garlic | 10 cloves | Fresh garlic enhances the aroma and depth of flavor in Picanha No Alho (Garlic Picanha). |
| Salt | to taste | Salt is crucial for enhancing the natural flavors of the meat. |
| Pepper | to taste | Pepper adds a subtle kick and balances the garlic’s richness. |
| Olive Oil | 2 tbsp | Olive oil helps to sauté the garlic and adds a layer of richness. |
| Lemon Juice | 2 tbsp | Lemon juice brightens the dish and cuts through the fattiness of the meat. |
Step-by-Step Instructions
- Prepare the Marinade: In a bowl, combine minced garlic, olive oil, lemon juice, salt, and pepper. This garlic marinade is essential to infuse the Picanha with flavor. Let it sit for about 15 minutes to allow the flavors to meld.
- Marinate the Picanha: Score the fatty top layer of the Picanha with diagonal cuts. This step not only helps the marinade penetrate deeper but also creates crispy edges when grilled. Rub the marinade generously over the meat, ensuring it coats all surfaces. Allow the meat to marinate for at least 1 hour, or ideally, overnight in the refrigerator for maximum flavor.
- Preheat the Grill or Oven: If you’re using an outdoor grill, preheat it to high heat. If you’re cooking indoors, preheat your oven to 450°F (232°C). Using a grill gives that authentic char flavor, while the oven offers convenience.
- Cook the Picanha: Place the marinated Picanha on the grill or in the oven. Grill for about 10-12 minutes per side for medium-rare, or 15 minutes per side for medium, depending on thickness. Use a meat thermometer; the internal temperature should reach 130°F (54°C) for medium-rare.
- Let It Rest: Once cooked, remove the Picanha from the grill and let it rest for about 10 minutes. This step is crucial for juicy slices, allowing the juices to redistribute.
- Slice and Serve: Slice against the grain for maximum tenderness. Serve your delicious Picanha No Alho (Garlic Picanha) with sides like rice, beans, or a fresh salad!
Pro Tips
- For a bolder flavor, consider adding fresh herbs like rosemary or thyme to the marinade.
- Don’t rush the marinating process; longer marination results in a more flavorful dish.
- If grilling, create a two-zone cooking setup, allowing you to sear the Picanha on high heat and finish cooking it gently.
- Experiment with wood chips for smoking to add an extra depth of flavor to your Picanha No Alho (Garlic Picanha).
- Serve with chimichurri sauce for a tangy contrast to the richness of the meat.
Nutritional Information
| Nutrient | Per Serving (4 oz) |
| Calories | 350 |
| Protein | 32g |
| Carbohydrates | 3g |
| Saturated Fats | 9g |
| Fiber | 0g |
| Cholesterol | 95mg |
| Sugars | 0g |
| Fat | 24g |
FAQs
What is the best way to store Picanha No Alho (Garlic Picanha)?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
Can Picanha No Alho (Garlic Picanha) be made vegan or gluten-free?
For a vegan option, you can use portobello mushrooms or eggplant marinated similarly. You can also ensure you use gluten-free sauces and ingredients.
What are the best side dishes to serve with Picanha No Alho (Garlic Picanha)?
Classic sides include rice and beans, grilled vegetables, or a fresh salad to balance the richness of the Picanha.
How long does it take to prepare Picanha No Alho (Garlic Picanha)?
Preparation and marination time can take around 1.5 hours, while cooking will add another 30 minutes, depending on the preferred doneness.
Can I freeze Picanha No Alho (Garlic Picanha) for later?
Yes! After cooking, let the meat cool completely, then slice and store in an airtight container. It can be frozen for up to 3 months.
Is Picanha No Alho (Garlic Picanha) suitable for special diets?
This dish is high in protein and total fat, making it great for low-carb or ketogenic diets. However, those monitoring cholesterol should consume in moderation.
What cuts of meat can I use instead of Picanha?
Similar cuts like ribeye or sirloin can be used, but Picanha truly offers a unique flavor profile and texture that’s hard to replicate.
What is the best way to slice Picanha No Alho (Garlic Picanha)?
Always slice against the grain to ensure that each bite is tender and easy to chew.
In just a few simple steps, you can make a dish that brings the taste of Brazil into your home. Picanha No Alho (Garlic Picanha) is more than just a meal; it’s a celebration of flavors and tradition. By following this recipe and tips, you can impress family and friends alike! So, gather your ingredients and start cooking this mouthwatering dish today. Tried this Picanha No Alho (Garlic Picanha) recipe? Let us know your experience in the comments!
