Once you try this milk-marinated picanha recipe, you’ll never want to prepare steak any other way. It becomes incredibly flavorful, succulent, and tender. Let’s get cooking!
Ingredients for Milk-Marinated Picanha:
- 2.6 lbs (approx. 1.2kg) of Picanha steaks (Sirloin Cap);
- 2 cups of whole milk;
- 2 bacon bouillon cubes (crushed);
- Black pepper to taste;
- Dried oregano to taste;
- Salt to taste.
How to Prepare Milk-Marinated Picanha:
- Place the picanha steaks in a large bowl.
- Season with the crushed bacon bouillon, black pepper, salt, oregano, and pour in the milk.
- Let it marinate in the refrigerator for 4 hours.
- After marinating, drain the steaks. Grill over high heat for about 5 minutes on each side, or until your desired doneness is reached. You can also prepare them in an air fryer.
Enjoy your meal!
Pro Tip:
For the perfect milk-marinated steak, it is essential that the meat reaches room temperature before hitting the grill. Also, to ensure maximum tenderness and juiciness, let the meat rest for a few minutes before slicing.
Did you know?
Milk-marinated picanha is a staple of Brazilian cuisine, though its exact origin is debated—some credit Minas Gerais, others São Paulo. Regardless of where it began, the combination of premium beef and the tenderizing effect of milk creates a uniquely delicious result that is beloved across Brazil.
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