Picanha with Garlic Butter
The famous churrasco steak: a thick fat-capped cut, salted well, grilled hot and sliced against the grain.
- Time30 min
- LevelEasy
- Costabout £0.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Take the picanha out of the fridge 30 minutes before cooking. Slice it across the grain into 3 cm thick steaks, keeping the fat cap on each one.
- 2
Rub the steaks all over with the salt and pepper.
- 3
Heat a barbecue or a heavy griddle pan until very hot. Cook the steaks fat side down first for 3 minutes until the fat is golden and crisp.
3 min - 4
Turn and cook each side for 3 minutes for medium rare, a little longer if you like it more done.
3 min - 5
Meanwhile melt the butter in a small pan, add the garlic and cook for 1 minute. Stir in the parsley.
- 6
Rest the steaks on a board for 5 minutes, slice, and spoon over the garlic butter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.