Grilled picanha with Churrasco salt

  • Prep Time: 15m
  • Cook Time: 15m
  • Ready In: 30m
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Grilled picanha with salt also called Churasco, a typical dish of South America, especially Argentina and Brazil, based on grilled picanha (beef codon) meat. In Brazil, churrasco can be made with different cuts of meat, from chicken, beef to pork. You can also find us on: Youtube Brazilian Recipes Other recipes with Chinese food there find it here

Ready in 30 min.


  • 1 kg of beef codon with a layer of fat of at least 1 cm
  • Coarse salt
  • Spit


Step 1

Cut the meat into thick slices, sprinkle with coarse salt on both sides of the meat. Let it sit for 5 minutes.

Step 2

Before placing on the grill, remove excess salt.

Step 3

fold each cut on itself in a crescent shape and thread it on the spit, with the fat side outwards

Step 4

Place on the grill 30/40 cm from the embers and cook with the fat upwards.

Step 5

During cooking, the fat melts and provides flavor to the meat.

Step 6

Turn the meat with the fat down and let it brown, about 10 to 15 minutes.

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