Picanha Assada com Alho Brazil
Brazilian picanha roasted with crushed garlic and coarse salt — the iconic cut from the rump cap, juicy and full-flavoured with 48g protein per serving.
📅October 25, 2025
10mPrep
30mCook
4Servings
⭐ 4.9Rating
🥩Nutrition Facts (per serving)
Protein 43%Fat 56%Carbs 1%
460kcalCalories
48gProtein
28gFat
1gCarbs
0gFiber
Ingredients
- 1200 gpicanha (rump cap) with fat cap
- 15 gcoarse salt
- 6 wholegarlic cloves, minced
- 1 tspblack pepper
- 15 mlolive oil
Instructions
- Score fat cap in a diamond pattern. Mix garlic, salt, pepper, and olive oil into a paste.
- Rub paste all over the picanha including under the fat cap.
- Rest at room temperature 30 min.
- Roast fat-side up at 220°C for 25–30 min for medium (internal 60°C).
- Rest 10 min before slicing against the grain.
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