Picanha – Brazilian style steak on charcoal

Recipe by Andrea Alden (Napoleon chef)

For those of you who don’t know Picanha (pee-CON-ya) is a Brazilian style steak cut from the sirloin cap. To get extra fun and fancy we’re going to serve it churrasco style, which is when you thread the meat onto skewers.

Traditionally Picanha is cooked over charcoal with simple seasonings, but we’re going to take things up a notch and cook RIGHT ON the charcoal.