Brazilian Steak Picanha – A Super Keto & Very Carnivore Churrasco Recipe

ana resim

Our Keto Brazilian Steak Picanha is a churrasco staple, and easy to make at home. This zero-carb grilled beef recipe only needs 2 ingredients!

How the beef is cut is VERY important, if you want tender meat. Be sure that you are cutting across the grain and not with the grain – we’ve just filmed a video to help you get this right, subscribe to our YouTube channel to get notified when it’s published!

This Keto Brazilian Steak Picanha recipe makes 6 serves (based off a 1.5kg/3.3lb rump cap. 1 serving is approximately 200g/7oz and has 0g net carbs.

Store leftover Keto Steak Picanha in the fridge for up to 3 days. It can be reheated by searing on the grill or in a frying pan.

Keto Brazilian Steak Picanha Ingredients

  • 1 Rump Cap – approximately 1.5kg/3.3lb
  • ½ cup of Rock Salt

How to Make Keto Brazilian Steak Picanha

  1. Place your rump cap fat side down on a cutting board and trim the triangle of silver skin. If you are not confident with a knife, you can ask your butcher to do this for you.
  2. Cut the rump cap across the grain into 3-4 evenly sized pieces, and bend each into a horseshoe shape.
  3. Thread the pieces onto a rotisserie skewer, or large metal skewer (if you don’t have a rotisserie).
  4. Spread the salt over both sides of the meat and leave to rest for 15 minutes.
  5. Preheat your rotisserie or grill for indirect heat to a temperature between 180C/355F-200C/390F.
  6. Brush the salt off the meat and load it into your rotisserie. Place a disposable tray underneath to catch drips and prevent flare-ups.
  7. If you don’t have a rotisserie, sear the picanha for 3-5 minutes each side, then place over indirect heat.
  8. Cook until your desired doneness is reached. For a 1.5kg/3.3lb rump cap, it takes approximately 50 minutes to reach medium (60C/140F).
  9. Remove from the rotisserie and rest for 15 minutes.
  10. Slice off the skewer and serve with Chimichurri Sauce!

Ingredients

  • 1 Rump Cap aproximately 1.5kg/3.3lb
  • ½ cup Rock Salt

Instructions

  • Place your rump cap fat side down on a cutting board and trim the triangle of silver skin. If you are not confident with a knife, you can ask your butcher to do this for you.
  • Cut the rump cap across the grain into 3-4 evenly sized pieces, and bend each into a horse shoe shape.
  • Thread the pieces onto a rotisserie skewer, or large metal skewer (if you don’t have a rotisserie).
  • Spread the salt over both sides of the meat and leave to rest for 15 minutes.
  • Preheat your rotisserie or grill for indirect heat to a temperature between 180C/355F-200C/390F.
  • Brush the salt off the meat and load it into your rotisserie. Place a disposable tray underneath to catch drips and prevent flare ups.
  • If you don’t have a rotisserie, sear the picanha for 3-5 minutes each side, then place over indirect heat.
  • Cook until your desired doneness is reached. For a 1.5kg/3.3lb rump cap, it takes approximately 50 minutes to reach medium (60C/140F).
  • Remove from the rotisserie and rest for 15 minutes.
  • Slice off the skewer and serve with Chimichurri Sauce!

Nutrition

Serving: 200g | Calories: 388kcal | Protein: 33g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 121mg | Potassium: 682mg | Calcium: 44mg | Iron: 4mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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