It's practically inevitable: when it comes to barbecue, the name “picanha” comes up almost automatically.
However, it is no secret that the price of this noble cut of meat has risen a lot in recent years, which has made most people give up on choosing it.
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Fortunately, there are other noble and quality cuts that can be used in place of picanha in any barbecue.
These options are cheaper than sirloin steak and provide a flavor equivalent to that of the famous cut. Ready to meet them? Then keep reading!
1. wide
Ancho, also known as ribeye, is a portion of meat removed from the front of the sirloin steak. Its main characteristics are the high marbling and the large amount of external fat that it presents.
Because of these characteristics, ancho becomes soft and tasty, being perfect for barbecues. The best way to prepare this cut is by grilling it over medium to high heat, allowing the fat to melt to ensure juiciness and flavor.
2. flank steak
Our second indication for those who want to replace the top sirloin steak is the flank steak, a cut whose main characteristics are tenderness and a strong flavor.
As it originates from the posterior region of the ox, the flank steak also has a juicy texture and has the presence of marbling.
This cut can be served in thin slices and strips, as well as in larger pieces, which allows its tasting to be more accurate.
3. Flat Iron Steak
Also called shoulder steak or “shoulder steak”, Flat Iron Steak is a cut obtained from the frontal portion of the ox, close to the shoulder region.
Like the other options listed above, this cut option has a soft, tasty texture and generous marbling, which justifies its distinctive texture and flavor.
To prepare Flat Iron Steak on your barbecue, you must grill it at a high temperature. Thus, a crispy crust will form on the outside, while the inside of the cut will have a juicy and soft texture.
4. Rump
Rump is a very popular cut in Brazilian barbecues and can be divided into subcuts, such as breast and picanha.
Rump meat is soft, lean and has a very characteristic flavor. Ideal to be grilled, roasted or boiled, rump is a delicious and more affordable option than sirloin steak.
5. titty
To end our list of tips with a golden key, we have a very well-known cut that is also preferred by most barbecue chefs: the breast, which is a noble part of the rump.
This cut is extremely tasty, containing a layer of fat that keeps it juicy and moist throughout the preparation process.
This meat option is versatile, and can be grilled whole or in slices, and achieves a delicious flavor when roasted in medium to high temperature, allowing a golden, crispy crust to form, much like that seen on Flat Iron Steak.
Other tips for a successful barbecue
Now that you know at least four types of cuts of meat that can be used instead of sirloin steak, you should also know how to brighten up your barbecue in addition to meat.
Well, in the first place, pay more attention to meat side dishes, such as farofa, rice, vinaigrette, fruits and others. They will brighten the flavor of the chosen cuts even more!
Also worry about the drinks, bringing tasty and always cold options. Finally, keep the place where the barbecue will be held well organized, clean and cozy, so that the party has a nice atmosphere.
Now, just put your hands to work and make a good “barbecue”!
Graduated in History and Human Resources Technology. Passionate about writing, today he lives the dream of acting professionally as a Content Writer for the Web, writing articles in different niches and different formats.