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Salt-Crusted Picanha Steak

The prized Brazilian sirloin cap steak, cooked simply to highlight its natural flavor. A generous coating of rock salt forms a savory crust while the fat cap renders into deliciousness. Tender, juicy, and bold. A meat-lover’s dream.

Salt-Crusted Picanha Steak
Prep
5 min
Cook
5 min
Rest
5 min
Servings
1
Calories
450 per serving
Temperature
High
Difficulty
beginner
Cost
$25

Ingredients

  • 2 lb Picanha (Sirloin Cap)
  • 0.25 cup Rock Salt

Steps

  1. 1Coat steak heavily in rock salt.
  2. 2Cook (grill/pan) to desired doneness.
  3. 3Remove excess salt before serving.

dinner