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.
Prep
5 min
Cook
5 min
Temp
High
Difficulty
beginner
Servings
1
Cost
$25
Ingredients
- 2 lb Picanha (Sirloin Cap)
- 0.25 cup Rock Salt
Instructions
- 1
Coat steak heavily in rock salt.
- 2
Cook (grill/pan) to desired doneness.
- 3
Remove excess salt before serving.