Picanha with Molho À Campanha and Farofa Recipe
Traditionally, Brazilian picanha is spit-roasted to take full advantage of the basting properties of the melting fat.
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Cooking tools:
- Rotisserie
- Skewer
- Grill
- Instant-read thermometer
- Grill brush
- Grill gloves
- Chef's knife
- Cutting board
- Tongs
- Serving platter
- Plate
Ingredients
- A 2 pound slab of top sirloin (also called picanha) with a 1/2 inch of fat on top
- Coarse salt (sea or kosher)
- Molho à Campanja, for serving (see recipe)
- Farofa, for serving (see recipe)
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