If you’ve got your hands on a prime cut of Picanha, you’re in for one mouthwatering BBQ session. This Brazilian-inspired feast is all about celebrating big flavours. We’re talking about rich, beefy Picanha, charred to perfection on the rotisserie, paired with gooey, cheesy Pão de Queijo (Brazilian cheese bread), smoky sweet potato wedges, and a zesty salsa that brings everything together. This is not just BBQ—it’s a trip to Rio in your backyard. Want to see how it’s done? Head over to my Instagram and watch the reel of me making this feast here.
Picanha Steak, Pão de Queijo & Carnival Sides
Ingredients
For the Picanha:
For the Pão de Queijo:
For the Spiced Sweet Potato Wedges:
For the Carnival Confetti Salsa:
Instructions
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Picanha Preparation:
- Trim the Picanha: Remove excess fat and silverskin, leaving the fat cap intact.
- Slice the Steaks: Place fat-side down and slice with the grain into 2.5-3cm thick steaks.
- Dry Brine: Generously coat each steak with coarse sea salt, place them on a wire rack, and refrigerate uncovered overnight.
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Cooking the Picanha:
- Set Up the BBQ: Get your Everdure Hub 2 fired up until coals are white-hot.
- Skewer & Cook: Skewer the steaks Brazilian-style on the rotisserie rod. Cook, turning continuously until the internal temperature reaches 57°C for medium-rare (or 63°C for medium).
- Rest: Let the steaks rest for 10 minutes before slicing and serving.
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Pão de Queijo:
- Prep the Dough: Heat milk, butter, and salt in a saucepan until hot. Pour the mixture into a stand mixer, slowly adding the tapioca flour. Once slightly cooled, mix in the cheese and eggs until smooth.
- Bake: Preheat oven to 190°C, grease a mini muffin tin, and spoon the batter in. Bake for 15-20 minutes until lightly golden.
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Spiced Sweet Potato Wedges:
Season & Grill: Toss sweet potato wedges in olive oil, smoked paprika, and salt. Air-fry in your Ninja Woodfire Grill at 180°C for 20-25 minutes, shaking halfway through.
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Carnival Confetti Salsa:
Combine & Rest: Mix diced mango, pomegranate seeds, red onion, coriander, lime juice, and chilli. Season with salt and let it sit for 10 minutes before serving.
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Plating Up:
Arrange the Picanha slices on a large wooden board, surround them with Pão de Queijo, sweet potato wedges, and a bowl of salsa. Serve immediately and enjoy the carnival of flavours!
Note
For extra kick, add a bit more chilli to the salsa.
You can use briquettes for longer cooking times on the rotisserie.
Sweet potato wedges can be made in advance and crisped up before serving.
