Brazilian · main
Picanha na Brasa
Picanha na Brasa reads umami 7.9, richness 6.3 and salinity 3.8 on Palate's 0–10 flavor X-ray — a Brazilian main, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.2 / 10
- Sweet & Fruity — 0.0 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.7 / 10
- Rich & Fat — 6.3 / 10
- Aromatic & Spice — 0.9 / 10
The measured notes (of 18)
Umami 7.9 · Richness 6.3 · Salinity 3.8 · Herbaceous 0.9 · Smoke 0.6
What's in it (2)
- 3 lbs picanha (rump cap) steak with fat cap intact
- 2 tbsp coarse sea salt
Time & effort: about 30 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 160.5 kcal, 19.7 g protein, 9.2 g fat, 0 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Score the fat cap lightly in a crosshatch pattern and season both sides generously with coarse salt only.
- Fold the steak in a horseshoe shape and skewer it, then grill over very hot charcoal, basting with dripping fat.
- Grill to medium-rare, rest briefly, and slice thinly across the grain.
Dishes with a similar flavor shape
- Jamón Ibérico — Spanish
- Pilav (Turkish Rice Pilaf) — Turkish
- Roast Beef with Yorkshire Pudding — British
- Asado (Argentine BBQ) — Argentine
- Zagorska Purica s Mlincima (Turkey with Baked Flatbread Sheets) — Croatian
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.