Air-Fryer Picanha: A Quick, Juicy, Tender Treat

Picanha is a traditional Brazilian cut of beef, renowned for its rich flavour and mouth-watering tenderness. It's a popular dish in Brazilian churrascarias (barbecue restaurants) and is usually grilled over charcoal. But did you know you can also cook picanha in an air fryer? This method is quick, efficient, and ensures even cooking. In this article, we'll explore the steps to make picanha in an air fryer, from selecting the right cut to checking for doneness. So get your air fryer ready and let's fire up this delicious Brazilian dish!

Choosing the right cut of picanha

• Size: Opt for a smaller cut, typically around 1kg to 1.5kg. Larger cuts might include parts of other, tougher cuts of meat.
• Fat content: A good picanha should have a thick layer of fat, known as a fat cap. Look for a cut with at least a 1.5 cm fat cap. The fat renders during cooking, adding flavour and moisture to the meat.
• Excess liquid: Avoid cuts with too much visible liquid in the packaging, as this may affect the quality of the meat.
• Source: Picanha might be hard to find at regular grocery stores. Try Latin markets or look for a whole animal butcher who has knowledge of all the muscles in the beef carcass.
• Freshness: Ask your butcher how long the picanha has been maturing. A minimum of 14 days is required, with 28 days being ideal.
• Price: Picanha should be relatively affordable, falling somewhere between sirloin and striploin prices.

When choosing your picanha, keep these factors in mind and don't be afraid to ask your butcher for help. With the right cut, you'll be well on your way to a delicious air-fried picanha meal.

Preparing the meat

Selecting the Right Cut:

Start by choosing a picanha cut with a thick layer of fat on one side, ideally about 1/4 inch thick. This fat cap is what gives picanha its distinctive flavour and juiciness. Also, look for a well-marbled piece with small pockets of fat distributed throughout the meat, as this will ensure your steak stays tender and flavourful. The cut should be triangular, weighing around 2-3 pounds, with a wider base and narrower tip.

Cleaning and Preparing the Meat:

Before air frying, rinse the picanha under cold running water and pat it dry with paper towels. Score the fat cap in a crosshatch pattern to help it render and crisp up during cooking.

Seasoning the Meat:

The traditional way to season picanha is with a generous amount of coarse salt, such as rock salt, kosher salt, or Brazilian rock sea salt. You can also add other seasonings like freshly minced garlic, pepper, or any other spices you prefer. Massage the seasonings into the meat to ensure even flavour. Cover the seasoned picanha with foil or a kitchen towel and let it sit at room temperature for about 30 minutes to an hour. This allows the salt to penetrate the meat and enhances its flavour.

Cutting the Meat:

If you want to control how well your steak is cooked, cut the picanha to your desired thickness. For a medium-rare steak, cut it about 1/2 inch thicker than you would for a medium to medium-well steak.

Skewering (Optional):

If you want to use skewers, fold each picanha steak into a "C" shape and pierce the two ends together. However, this step is optional, and you can cook the steaks without skewering them if your air fryer basket doesn't accommodate skewers.

Cooking the picanha

First, rinse the meat under cold running water and pat it dry with paper towels. Score the fat cap in a crisscross pattern to help it render and crisp up during cooking.

Next, rub the meat with a generous amount of coarse salt and, if you like, freshly minced garlic. Massage the seasoning into the meat to ensure even coverage. Allow the picanha to sit at room temperature for 30 minutes to an hour so that the seasoning can penetrate the meat.

When you're ready to cook, preheat your air fryer to 375°F–450°F. Place the picanha in the air fryer basket with the fat cap side up. For a 2.5-pound picanha, cook for 20 minutes, then flip the meat and cook for another 10–15 minutes for medium-well. If you prefer your steak medium-rare, cook for 15 minutes in total. The internal temperature should reach 135°F for medium-rare and 145°F for medium.

Let the meat rest for 5–10 minutes before slicing against the grain and serving.

Serving suggestions

There are several ways to serve picanha, the traditional Brazilian cut of beef from the top sirloin area of the cow.

In Brazil, picanha is typically served with Brazilian sides such as farofa (toasted cassava flour), rice, beans, and a vinaigrette salad. It is also often served with chimichurri—a tangy herb sauce made with parsley, garlic, vinegar, and olive oil—either on top of the meat or as a side.

If you want to add a crispy element to your dish, you can fry the side fat of the picanha in a pan with oil on high heat. Check the fat every 10 seconds to ensure it reaches your desired consistency.

For a more well-rounded meal, Brazilians typically eat picanha with Brazilian Pinto Beans, which are served regularly on weekdays, or Black Beans on weekends.

If you want to experiment with seasonings, you can add smoked paprika, cumin, and oregano to your picanha, or stick to the traditional Brazilian seasoning of salt and garlic.

Experimenting with seasonings

While the traditional Brazilian way to season picanha is with rock salt and garlic, you can experiment with other seasonings to give your picanha a unique flavour.

If you want to add some spice to your picanha, smoked paprika is a great option. You can add it to the salt rub or serve it on the side with chimichurri. Cumin and oregano are also good choices for seasonings.

You can also try marinating the picanha before air frying. A simple marinade of olive oil, garlic, and herbs can add extra flavour to the meat and help tenderise it.

• Smoked paprika
• Cumin
• Oregano
• Olive oil
• Garlic
• Herbs

Frequently asked questions