If you've ever browsed the menu at a Brazilian steakhouse, the name picanha may have caught your attention
Popular in the South American country, it's not a name you spot on too many supermarket shelves or even butcher shops here in the U.S
Also known as a coulotte steak or top sirloin cap, picanha is a pretty lean but still well-marbled cut that is also on the affordable side
While a picanha steak has a lot of potential to be tender, Gulbro did warn of a few things that can trip you up if you don't prep the steak properly
He says that the first thing to look out for is that "this steak can have a vein that if cut wrong, will make it extremely chewy.
Gulbro recommends using a jaccard, which is a bladed tenderizer, because that will break up any veins still in the picanha
The other advice is something you should be doing with most steaks anyway.
Gulbro says, "This cut has great marbling, and slicing it against the grain will also help avoid chewiness