Picanha is a reduce of beef that’s common in Brazil. It’s a triangular reduce that’s taken from the highest of the rump. Picanha is understood for its tenderness and taste, and it’s usually grilled or roasted.
There are two important methods to chop picanha. The primary technique is to chop it into skinny slices, in opposition to the grain. This technique is greatest for grilling or pan-frying. The second technique is to chop it into thick steaks, with the grain. This technique is greatest for roasting.
