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Churrasco: Picanha Recipe

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Picanha is the most famous piece of Brazilian Barbecue. In english, Picanha can be found as “Rump Cap” in the best meat shops. There are a range of recipes out there, and all of them are delicious. The easiest way to enjou picanha at home is by roasting a whole piece until tender and still juicy. This recipe also adds a little bit of garlic to spice things up a bit.


Watch below a video recipe on how to make brazilian picanha (rump-cap) by Tramontina and



1 kg of picanha
3 table spoon Rock salt
1 table spoon Garlic paste (optional)


Cut the picanha into 2 inch-thick steaks or keep it whole (for the oven). Leave the fat layer on it (just remove after grilling or roasting). Rub the rock salt on the meat alone or with garlic paste. Arrange the meat in skewers, directly on the grill or place it in the oven. Cook the meat to your preference. Roasting should take about 45min, depending on the size of the picanha (rump cap) piece. Serve with white rice, vinaigrette, or your preferred sauce.