Our Keto Brazilian Steak Picanha is a churrasco staple, and easy to make at home. This zero-carb grilled beef recipe only needs 2 ingredients!
How the beef is cut is VERY important, if you want tender meat. Be sure that you are cutting across the grain and not with the grain – we’ve just filmed a video to help you get this right, subscribe to our YouTube channel to get notified when it’s published!
This Keto Brazilian Steak Picanha recipe makes 6 serves (based off a 1.5kg/3.3lb rump cap. 1 serving is approximately 200g/7oz and has 0g net carbs.
Store leftover Keto Steak Picanha in the fridge for up to 3 days. It can be reheated by searing on the grill or in a frying pan.
Keto Brazilian Steak Picanha Ingredients
- 1 Rump Cap – approximately 1.5kg/3.3lb
- ½ cup of Rock Salt
How to Make Keto Brazilian Steak Picanha
- Place your rump cap fat side down on a cutting board and trim the triangle of silver skin. If you are not confident with a knife, you can ask your butcher to do this for you.
- Cut the rump cap across the grain into 3-4 evenly sized pieces, and bend each into a horseshoe shape.
- Thread the pieces onto a rotisserie skewer, or large metal skewer (if you don’t have a rotisserie).
- Spread the salt over both sides of the meat and leave to rest for 15 minutes.
- Preheat your rotisserie or grill for indirect heat to a temperature between 180C/355F-200C/390F.
- Brush the salt off the meat and load it into your rotisserie. Place a disposable tray underneath to catch drips and prevent flare-ups.
- If you don’t have a rotisserie, sear the picanha for 3-5 minutes each side, then place over indirect heat.
- Cook until your desired doneness is reached. For a 1.5kg/3.3lb rump cap, it takes approximately 50 minutes to reach medium (60C/140F).
- Remove from the rotisserie and rest for 15 minutes.
- Slice off the skewer and serve with Chimichurri Sauce!
Brazilian Steak Picanha - A Very Keto Carnivore Recipe
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Ingredients
- 1 Rump Cap aproximately 1.5kg/3.3lb
- ½ cup Rock Salt
Instructions
- Place your rump cap fat side down on a cutting board and trim the triangle of silver skin. If you are not confident with a knife, you can ask your butcher to do this for you.
- Cut the rump cap across the grain into 3-4 evenly sized pieces, and bend each into a horse shoe shape.
- Thread the pieces onto a rotisserie skewer, or large metal skewer (if you don’t have a rotisserie).
- Spread the salt over both sides of the meat and leave to rest for 15 minutes.
- Preheat your rotisserie or grill for indirect heat to a temperature between 180C/355F-200C/390F.
- Brush the salt off the meat and load it into your rotisserie. Place a disposable tray underneath to catch drips and prevent flare ups.
- If you don’t have a rotisserie, sear the picanha for 3-5 minutes each side, then place over indirect heat.
- Cook until your desired doneness is reached. For a 1.5kg/3.3lb rump cap, it takes approximately 50 minutes to reach medium (60C/140F).
- Remove from the rotisserie and rest for 15 minutes.
- Slice off the skewer and serve with Chimichurri Sauce!
Video
Nutrition
Looking for more Keto BBQ and Grilling recipes; try our;
- Keto Homemade Rotisserie Chicken
- Keto Chicken & Bacon Kebobs
- Keto BBQ Dry Rub
- You’ll need some Keto Side Salads too!
To make a larger batch of this Keto Brazilian Steak Picanha recipe adjust the servings above.
