To enhance the flavor of picanha steaks, Chef K.C. Gulbro suggests a two-step marinade inspired by traditional Santa Maria barbecue techniques.
Picanha, often overlooked in supermarkets, is a high-marbled Brazilian cut that can greatly benefit from a dry rub and wet marinade technique.
The fat cap on picanha naturally bastes the steak while cooking, which contributes to its juiciness—you can further elevate it with the right preparation.
Using a two-step marinade can unlock deeper flavors in picanha steaks. This method blends both a dry rub and a wet marinade effectively.
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