The Slicing Debate

Slicing picanha is a topic of debate among BBQ enthusiasts and chefs alike. Traditionally, it's recommended to slice picanha against the grain. Here’s a breakdown of both methods and the reasoning behind them:

Slicing Against the Grain:

• Tenderness: Slicing meat against the grain (perpendicular to the muscle fibres) is the most common advice because it shortens the fibres, making the steak more tender and easier to chew. This method is especially beneficial for cuts like picanha, which can become chewy if not handled correctly.
• Presentation: When sliced against the grain, picanha presents beautifully on the plate, showcasing the juicy interior and maintaining an appealing texture.

Slicing With the Grain:

• Texture and Flavour: Some argue that slicing with the grain can preserve some of the meat’s natural texture and flavour. This method might be preferred by those who enjoy a chewier steak and want to experience the meat in a more traditional, rustic way.
• Specific Cuts: In some Brazilian steakhouses, picanha is initially sliced with the grain into large chunks or strips before being skewered and grilled. After grilling, these pieces can be sliced against the grain for serving, combining the benefits of both techniques.

Conclusion:

The choice of slicing method depends largely on personal preference and the specific qualities you value in cooked meat. If tenderness and ease of eating are your priorities, slicing against the grain is advisable. However, if you enjoy a bit more chew and a stronger engagement with the meat's texture, slicing with the grain might be worth trying.

Experimenting with both methods can also be a fun way to discover your personal preference and perhaps even impress guests with your knowledge and versatility at the grill.

Sides

Grilled Vegetables:

• Seasonal Vegetables: Grilled asparagus, bell peppers, courgettes, and mushrooms are light, healthy, and can be seasoned to match the flavours of the picanha. Drizzle them with a bit of olive oil and a sprinkle of salt and pepper before grilling.

Starches:

• Garlic-Roasted Potatoes: These are a hearty option that pairs beautifully with the robust flavours of grilled picanha. Toss baby potatoes with olive oil, garlic, rosemary, and salt, then roast them until crispy.
• Creamy Polenta: For a softer texture that complements the chew of picanha, creamy polenta is perfect. It can be enriched with Parmesan cheese and butter for added flavour.
• Farofa: A traditional Brazilian side, farofa is made from cassava flour cooked with butter, onions, and bits of bacon or sausage. It provides a crunchy texture that contrasts nicely with the tender picanha.

Salads:

• Mixed Green Salad: A simple salad with a light vinaigrette can help cut through the richness of the meat. Include ingredients like mixed leaves, cherry tomatoes, cucumbers, and a balsamic dressing.
• Brazilian Potato Salad: Made with diced potatoes, carrots, peas, apples, and mayonnaise, this is a refreshing side that complements the meat without competing with its flavours.

Sauces:

• Chimichurri: A zesty sauce made from parsley, garlic, vinegar, oil, and chilli flakes, chimichurri is ideal for adding a fresh, herby kick to each bite of picanha.
• Salsa Verde: Another excellent choice for a tangy touch that enhances the smoky flavours of the meat.

Beans:

• Feijoada: Although more of a meal in itself, a simpler version of this black bean stew can be a hearty and fitting accompaniment to picanha, reflecting its Brazilian roots.