Keto Brazilian Steak Picanha is a simple but sumptuous recipe that brings the flavors of Brazilian steakhouses right to your table. This cut of beef, also known as sirloin cap, is notable for its thick layer of fat that gradually renders while cooking, giving the meat an unrivaled juiciness and rich flavor. It contains only coarse salt, black pepper, and the heat of your skillet or grill. The thick crown fries beautifully, yet the center remains supple and aromatic, making each bite enjoyable. We serve this steak with keto-friendly sides like cauliflower rice, grilled vegetables, or chimichurri sauce, which makes for a complete dinner that feels both decadent and healthy. Keto Brazilian Steak Picanha is served churrasco-style on skewers or as thick steaks grilled in a skillet.
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STATS:
- Calories: 345 kcal
- Prep time: Ten minutes.
- Portion size: 6 oz. steak
- Cook duration: 25 minutes
- Cuisine: Brazilian
- Overall duration: 35 minutes
- Course: Main Course
- Diet: Keto
- Portion: 4
EQUIPMENT:
- Knife
- Cast iron skillet
- Tongs
- Chopping board
- Kitchen thermometer
INGREDIENTS:
- Two lbs. picanha steak
- Two tsp. coarse sea salt
- One tsp. black pepper
- 1 tbsp. olive oil
INGREDIENT NOTES:
BRAZILIAN CUT:
- Praise this unique Brazilian cut for its high-fat cap, which keeps the meat moist during cooking. The fat renders slowly, producing a rich, meaty flavor. Utilize a fresh cut with a solid, evenly distributed fat layer for the greatest results.
COARSE SALT:
- Coarse salt is necessary for true picanha since it seasons the beef deeply without dominating it. It helps in formation of crispy crust on the steak surface.
BLACK PEPPER:
- Traditionally, we season picanha with salt only, but pepper provides a subtle spice. It balances the fat content and accentuates the natural beef flavor. We have to utilize freshly cracked pepper.
OLIVE OIL:
- Olive oil isn’t necessary for grilling, although it does aid with searing in a skillet. It also reduces stickiness and has a pleasant, fruity flavor. We have to use it in small quantities to preserve the steak’s genuine flavor.
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INSTRUCTIONS:
- We have to heat the cast-iron skillet on a moderate setting.
- Then trim the silver skin, but don’t cut the fat layer from the picanha.
- Now we slice the picanha into two-inch thick steaks against the grain.
- Sprinkle salt and pepper on the steak properly.
- Place the steak from the fat side on the skillet so the fat gets rendered.
- Then change the side and sear the other surfaces for three to four minutes.
- Monitor the steak with a kitchen thermometer, and when it reaches 165 degrees F, it’s done.
- Leave the steak for five minutes, and then make slices against the grain.
SERVING SUGGESTIONS:
SIDES:
- Cauliflower rice
- Garlic butter broccoli
- Grilled asparagus
- Creamed spinach
SAUCES:
- Keto chimichurri sauce
- Garlic herb butter
- Spicy aioli
SALADS:
- Cucumber avocado salad
- Arugula and Parmesan salad
- Tomato and olive salad
TIPS:
- Leave the steak outside for five to ten minutes to preserve the juicy content, and slice against the grain.
- Slice the strips of the steak and thread them in a ‘C’ shape on the skewers to grill in the churrasco-style.
- Render the fat slowly for maximum flavor without burning.
STORAGE INFORMATION:
FRIDGE:
- Put the left behind steak in the box and store the Picanha steak for three days.
FREEZER:
- Make the portions of the cooked steak and store the steak for two months.
FAQs:
Can I grill this steak?
- We can easily grill this steak; it provides the same results.
Is it required to keep the fat cap of the steak?
- A fat cap provides the traditional taste of this steak, but you can cut the fat layer when it gets cooked if required.
How do we monitor the stake?
- We can make use of a kitchen thermometer to monitor the steak, and it should be medium rare to retain its juiciness and tenderness.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Iron: 3.2 g
Total carbs: 0 g
Vitamin A: 0.02 g
Caloric content: 345 g
Fiber: 0 g
Potassium: 420 g
Calcium: 0.05 g
Protein: 30 g
Sodium: 420 g
Portion size: 6 oz.
Serving: 4
Net carbs: 0 g
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