Cuisine Latin American South American Brazilian Churrascaria-Style Picanha 4.9 (7) 7 Reviews 2 Photos My version of the favorite item found in a Brazilian churrascaria. Serve with tomato vinaigrette. By Allrecipes Member Updated on July 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 1 hr Servings: 5 Yield: 5 to 3 ounce portions Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 3 cloves garlic cloves, crushed, or more to taste 1 teaspoon kosher salt, or more to taste 1 pound beef top sirloin, trimmed of excess fat ¼ cup lemon juice 1 tablespoon olive oil, or as needed Directions Mix crushed garlic and salt together in a bowl until combined into a paste. Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil. Preheat an outdoor grill for high heat and lightly oil the grate. Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cook’s Note If you choose to cook a second pound of sirloin, add another clove of garlic and 1 more teaspoon of kosher salt.The removing, slicing, and returning of the meat to the grill will approximate the cooking method of picanha from a Brazilian churrascaria. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 143 Calories 8g Fat 2g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 143 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 12% Cholesterol 39mg 13% Sodium 417mg 18% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Total Sugars 0g Protein 16g 32% Vitamin C 6mg 7% Calcium 16mg 1% Iron 1mg 6% Potassium 220mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.