How to Cook Swordfish Picanha: Complete Guide
Swordfish picanha is one of the most spectacular techniques for preparing this iconic Brazilian meat. Originating from South American churrascherias, swordfish picanha is loved for its rich flavor and simple but spectacular cooking. With just a few ingredients and proper preparation, you can achieve a succulent and flavorful result. Let's see how to do it together!
What is Picanha?
Picanha is a premium cut of meat obtained from the rump muscle of the bovine, characterized by a significant layer of fat on the surface. This layer is essential: during grilling, it gradually melts, giving tenderness and flavor to the meat. In Brazil, it is considered one of the tastiest cuts and is often cooked on long skewers, “à la spada”, skewered and roasted over an open flame.
Ingredients
To prepare the swordfish picanha, you will need:
- 1 whole picanha (about 1-1.5 kg) with its fat layer intact
- Coarse salt as needed
- Long metal skewers (or "swords") for skewering meat
Step-by-Step Preparation
1. Prepare the Picanha
- Start by selecting a fresh picanha, preferably with an even thickness of fat layer.
- Using a sharp knife, cut the picanha crosswise into pieces about 4-5 cm wide. Cutting it this way will allow you to obtain "slices" that will roast evenly.
2. Skewer the Meat
- Fold each piece of meat into a "C" shape, keeping the fat side facing outward, and skewer the meat onto the metal swords. The outer fat will melt during cooking, keeping the meat juicy and flavorful.
3. Season with salt
- Sprinkle the meat generously with coarse salt on all sides. Don’t be afraid to overdo it: the coarse salt will help form a delicious crust on the meat without making it overly salty.
4. Cook on the Grill
- Place the skewers on a very hot grill, preferably with glowing embers, avoiding excessively high flames. Cook the picanha at a medium-high temperature for about 10-15 minutes per side .
- When the bottom side is nicely browned, flip the sword to cook the other side. If you want it rare or medium, avoid cooking it too long.
- As it cooks, the fat will slowly melt away, keeping the meat moist and enhancing the flavor.
5. Serve the Picanha
- Once cooked, remove the meat from the swordfish and cut it into thin slices. If you want to maintain Brazilian authenticity, you can bring the swordfish directly to the table and slice the meat in front of the diners, serving the outer slices and returning the meat to the grill to cook the inside.
Extra Tips for a Perfect Result
-
Manage the Fire : Swordfish picanha is best cooked indirectly, so make sure you have a good, even grill with no high flames that could burn the fat.
-
Don't Overdo the Seasoning : The secret of picanha is in its simplicity. Fat and salt are all that's needed to enhance the natural flavor of the meat.
-
Experiment with Sauce : Picanha is delicious on its own, but you can pair it with traditional sauces like Argentinean chimichurri sauce or a garlic and oil based sauce for an extra kick.
Conclusion
Swordfish picanha is more than just a dish: it is a culinary experience that brings the charm of Brazil directly to your grill. With the right attention to cooking and a few simple steps, you can enjoy a tender, juicy and tasty meat that will conquer all your guests. Enjoy!
---------------------------------------------------------------------------------------
