Picanha on the Grill
Picanha gives you plenty of protein, iron, and vitamin B12, while the short intense heat keeps the inside juicy without a complicated marinade. The fat cap deepens the flavor and helps the meat stay succulent after resting. The result is a straightforward keto steak with a Brazilian character that works for both a normal dinner and a weekend grill.
Pat picanha (1.1 kg) dry with paper towels, lightly brush it with olive oil (15 g), and season it with salt (7 g) and black pepper (2 g).
Heat the grill until it is properly hot and place the meat fat side down first. Cook for 3 to 4 minutes per side, then continue grilling for another 4 to 5 minutes until the outside develops a good browned crust while the center stays around medium rare to medium.
Transfer the picanha to a board and let it rest for 10 minutes without cutting so the juices can settle back into the meat.
Slice across the grain and serve right away. If your piece is noticeably thinner or thicker than the one here, rely not only on the clock but also on the spring of the meat and the heat of the grill.
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