Copycat Fogo de Chao Picanha
Description
Recreate the famous Fogo de Chão Picanha at home with this easy recipe. Perfectly seasoned, juicy, and tender, this Brazilian steakhouse favorite will elevate any meal.
Ingredients
- 2 lbs picanha, top sirloin cap
- 2 tablespoons coarse sea salt
- 1 teaspoon Freshly cracked black pepper, to taste
Instructions
- Lightly score the fat cap of the picanha in a crisscross pattern with a knife. Generously season both sides with coarse salt and black pepper.
- Cut the picanha into 2-inch wide slices, ensuring you cut against the grain. Shape each piece into a C curve and thread onto metal skewers if preferred, or cook the entire piece whole.
- Preheat your air fryer to 400°F (200°C). Arrange the picanha pieces in the basket without overcrowding, and air fry for 10–15 minutes for medium rare, flipping halfway through.
- Let the cooked meat rest for 5–10 minutes before slicing against the grain to achieve tender, flavorful pieces.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
Serving: 1ServingCalories: 129kcalCarbohydrates: 0.2gProtein: 26gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 70mgSodium: 1801mgPotassium: 456mgFiber: 0.1gSugar: 0.001gVitamin A: 1IUCalcium: 8mgIron: 1mg