Picanha is a cut of bison taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak. It is triangular in shape and surrounded by a thick layer of fat called a fat cap.
To cook Picanha steaks in a cast-iron pan, searing the fat side first to let the fat render, then cook them for a couple of minutes each side until they’re done. Because of all that fat on the top, you’ll notice that the steaks have big, beefy flavor.
Don't skip resting the steak for the juiciest results. Serve picanha with pão de queijo (cheese bread), garlicky collard greens, and crispy or creamy polenta for a Brazilian feast.
Origin: Cibola Farms
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