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Picanha (Brazilian Tri-tip Barbecue)

Picanha (Brazilian Tri-tip Barbecue)

Serves 4 - 6
  • 1 tri-tip roast, about 3-4 pounds
  • 5 cloves garlic, crushed
  • 1/2 cup coarse or rock salt
  • 1/4 cup olive oil

If you can't find tri-tip, look for top sirloin cap. Trim excess fat off the meat. One side will generally be covered in a layer of fat; do not remove it, just trim it down to about 1/8". Mix the salt and garlic together to make a paste and rub it all over the meat, adding a little olive oil if needed to help it stick. Leave the meat to marinate for at least two hours, turning it occasionally.

Heat the barbecue to the highest setting. When ready to cook, scrape excess salt off the meat and place on hot grill, fat side up. Do not turn over until the first side is nearly burnt. Turn once and check doneness with a meat thermometer; medium should take about 35 to 45 minutes, depending on the meat's thickness.

Remove from grill and rest five minutes before carving.

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