3 picanha recipes in coarse salt that will leave you with mouth water

The picanha in the coarse salt is a differentiated way of preparing this meat. At first, it seems to be too salty, but you will be amazed at the taste and ease of preparation. Check the recipes!

1. Picanha in simple thick salt

Ingredients

  • 1 picanha
  • Coarse salt

Method of preparation

  1. In one shape, make a bed of thick salt;
  2. Put the picanha over and with the knife, take risks in fat;
  3. Pour thick salt over the picanha;
  4. Take to the mini peppe or oven;
  5. When baking, remove excess salt from the top of the picanha;
  6. Cut and serve.

2. Picanha in thick salt on the spit

Ingredients

  • 1 kg of picanha
  • Coarse salt

Method of preparation

  1. Leave the grill in Brass;
  2. Cut wide steaks of picanha in diagonal;
  3. Place two or three steaks on the spit;
  4. Pour a lot of thick salt over the meat;
  5. Take the barbecue at 20 or 30 cm of the Brasa;
  6. Bake on both sides;
  7. Remove from the barbecue when the blood climb on the picanha;
  8. Beat with the knife to take the excess of thick salt;
  9. Cut in slices and serve.

3. Picanha in the thick oven salt

Ingredients

  • 1 piece of picanha
  • 2 kg of thick salt

Method of preparation

  1. Forre the bottom of a shape with thick salt;
  2. Put the picanha in the shape with the fat facing up;
  3. Cover the meat with the thick salt;
  4. Take the picanha to the oven for at least 90 minutes;
  5. Remove all salt from the picanha as soon as you take from the oven;
  6. Cut and enjoy!

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