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Traditional Brazilian recipe for sirloin cap (picanha) on a skewer, prepared with a special garlic-based marinade and grilled over coals.
Recipe Video
Ingredients
- Sirloin Cap (Picanha)
- Smoked salt
- Butter
- Grated garlic
- Garlic powder
- Fried minced garlic
- Mayonnaise
- a pinch de Black pepper
- Salt
Instructions
Cut the sirloin cap into steaks about two fingers thick, preparing them to be placed on the skewers.
Make shallow cuts with a knife on both sides of the meat pieces to allow the skewer to pass through and secure the meat.
Skewer the meat, starting with the thicker cuts at the bottom of the skewer and working up to the tip.
Season the skewered meat using smoked salt.
Grill the meat over very hot coals, keeping it on for about 4 to 5 minutes per side.
Dica: The grill should only have hot embers (coals that have turned white).
Prepare the garlic paste by mixing butter, grated garlic, garlic powder, fried minced garlic, mayonnaise, and a little black pepper and salt.
Dica: Add salt to give the flavor an extra kick ('xablau').
As soon as you flip the meat over the heat (or finish grilling all sides), start generously brushing the garlic paste onto the sirloin cap.
Dica: You can slice the meat as it grills (Brazilian 'continuous skewer' style) or grill the whole piece and slice it afterward.
Serve the garlic sirloin cap, enjoying a typically Brazilian meal.
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Cuisine Type
brasileiraRequired Equipment
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