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Warm, hearty, and just spicy enough – this dinner is bound to become a winter time staple!
Warm, hearty, and just spicy enough - this dinner is bound to become a winter time staple! 
If you’re looking for a food adventure and tender cut of beef to grill tonight, Brazilian Style Picanha is where…
The post Brazilian Style Picanha appeared first on Over The Fire Cooking.
If you’re looking for a food adventure and tender cut of beef to grill tonight, Brazilian Style Picanha is where it’s at! This cut, also known as rump cover, is a favorite at any Brazilian steakhouse. But today, I’ll show you how to make it right here in the United States in your own backyard with the best Cowboy Lump Charcoal.
If this is your first time meeting the coulotte steak, the picanha cut of beef is rich, juicy, and packed with flavor thanks to the large fat layer. If you want more information on this cut, check out my What is Picanha? article! Paired with zesty salsa and some homemade egg farofa, this masterpiece takes you straight to South America without leaving home.
Picanha, whether you call it rump cap, culotte steak, or top sirloin cap steaks, is one freakin’ delicious cut of meat. It’s easy to cook and loaded with flavor. The thick fat cap bastes the meat as it cooks, keeping everything juicy and tender. This cut is typically prepared with minimal seasoning—just some sea salt—because the meat itself is so flavorful. Whether you’re a home cook or a seasoned grill master, picanha is sure to be a new favorite in your grilling roster. It’ll be one of your family’s favorite cuts too, for good reason!
If you want to join me in my picanha obsession, check out How to Cook Picanha, Picanha Steak Sandwich, Steakhouse Picanha, and Rotisserie Picanha with Parmesan Crust.
Before you fire up the grill, here’s your grocery list:
With these straightforward ingredients in your shopping cart, you’re already halfway to the most fantastic picanha recipe you’ve ever tasted.
For the best-grilled picanha, Cowboy Oak & Hickory Hardwood Lump Charcoal is the way to go. It burns hot and fast, giving you that perfect sear while adding a deep, smoky flavor. Plus, it’s all about controlling the heat, so lump charcoal gives you more flexibility for those quick adjustments. Perfect for nailing that crispy fat cap!
Let’s get down to business and start cooking this flavorful steak, which is as close to traditional picanha as I can get. We’ve also got the fresh salsa and farofa as fun side items that also bring Brazilian tradition to this meal.
Start by slicing your whole picanha into thick steaks, making sure to cut across the grain of the meat (this helps make it more tender). Leave that fat cap intact—it’s what makes this juicy cut of beef so flavorful.
Once your steaks are cut, bend them into a crescent shape and skewer them onto large metal skewers or long metal skewers. If you’ve got a rotisserie like the one I have on my new FYR Grill, that’s even better!
I like to use a knife to create a hole for the rotisserie spit. As you can see above, I plunge the knife down the middle of the picanha so that it slides easier onto the rotisserie spit. Then, rub the picanha with canola oil and generously season the steaks with coarse sea salt.
Now for the fun part! Preheat your grill for indirect heat around 300 degrees F. Rip open your Cowboy Charcoal bag and make space for the hot charcoal on one side to create a two-zone heat source. This allows the picanha to slow-cook without burning the outside too quickly.
Once the hot grill is ready, get your skewered picanha on there and let them roast over the hot coals. Cook the steaks until they reach an internal temperature of 120 degrees F for medium-rare, which should take about 45-60 minutes. A meat thermometer is helpful to ensure that the steak reaches the perfect temperature. After cooking, rest the meat for 15-20 minutes before slicing.
For a bright, zesty salsa, combine diced tomatoes, red onion, jalapeño, and then the parsley in a bowl. Drizzle with olive oil, splash in some champagne vinegar, and squeeze the juice of a lemon. Season with kosher salt to taste, and your salsa is ready to go. You can prepare this while the picanha is on the rotisserie.
After the our Brazilian Style Picanha is cooked, you can move to preparing the farofa. Melt some butter in a cast iron skillet and then toss in the sliced onions. Sauté them for a few minutes until they’re soft, then scramble the eggs right in the pan. When the eggs are almost set, stir in the cassava flour and season to taste with salt. Garnish with scallions, and voila, your savory egg farofa is ready!
Once your picanha has rested, slice it straight off the skewers or into thin slices. Serve with a spoonful of salsa on top and a side of egg farofa. Remember, this flavorful steak is perfect for any special occasion, and your guests are sure to fall in love with this flavorful cut of beef.
Picanha is a showstopper on its own, but if you want to go all out, serve it with some traditional Brazilian sides like black beans, grilled vegetables, or garlic rice. Also, a cold Caipirinha pairs perfectly with this beef cut, making it the ultimate special occasion meal.
Got leftovers? Heck yes! Store any extra picanha in an airtight container in the fridge for up to 3 days. Reheat the slices in a cast iron pan over medium-high heat on the grill for a few minutes on each side and serve with your favorite sides.
Egg Farofa is a Brazilian side dish made by toasting cassava flour and mixing it with scrambled eggs, onions, and garlic. It’s got a crunchy texture and is usually served with grilled meats or stews. You can also toss in some bacon or veggies if you’re feeling creative.
No! You can cook picanha directly on the grill using long skewers. The key is to keep that fat side up so the fat melts down into the meat as it cooks.
Absolutely. Just make sure you create a two-zone setup, where one side of the grill is hot for searing and the other is cooler for indirect cooking.
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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Easy taco bake has all the delicious flavor of a hard shell taco, with the ease of a casserole. Boldly seasoned ground beef is layered with refried beans, salsa, tortilla chips, and cheese in a hearty crowd pleasing dish.
If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it! Why I Love This Recipe The Ingredients…
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If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it!
This Mexican Lasagna recipe is super flexible, so feel free to mix it up with these variations!
Step 1: Preheat oven to 350°F. Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil. Bake for 8-10 minutes, remove and set aside.
Step 2: In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
Step 3: Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
Step 4: Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
Step 5: Bake uncovered for 35 minutes. Serve.
Absolutely! Flour tortillas work just as well and can be swapped 1:1.
Especially if you are serving this to kids, a mild, chunky salsa works best to balance the flavors, but if you like a little more heat, feel free to use medium or hot salsa.
This Mexican Lasagna recipe is a family favorite in my kitchen! It’s quick to make, full of flavor, and super customizable. Whether you’re serving it for a weeknight dinner or meal-prepping for the week, this dish is sure to be a hit! Let me know what you think by leaving a comment and rating below!
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This simple Breakfast Nachos recipe is a delicious and savory twist to add to your mornings. With crispy tortilla chips, melty cheese, eggs and all your favorite toppings, they’re the perfect way to start your day with a hearty and flavorful meal that takes under 20 minutes to make! Why Make Breakfast Nachos? My friend introduced me to this…
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This simple Breakfast Nachos recipe is a delicious and savory twist to add to your mornings. With crispy tortilla chips, melty cheese, eggs and all your favorite toppings, they’re the perfect way to start your day with a hearty and flavorful meal that takes under 20 minutes to make!
My friend introduced me to this breakfast hack, and I’m hooked. We’ve been making breakfast nachos nonstop lately, and here’s why you should too:
Want Breakfast Nachos for a Crowd?
Making this recipe for a crowd is super simple! Just increase the ingredients to fit your groups size and use a half or full size sheet pan. Top with the eggs and toppings as usual, and you’ve got a perfect breakfast or brunch recipe for a crowd!
Step 1: Preheat your oven or toaster oven to 350°F. Place the chips on a parchment lined quarter sheet pan or toaster tray, top with cheese and bake for 10 minutes or until cheese begins to melt.
Step 2: While the chips are baking, heat olive oil or butter in a large suite pan over medium heat. Gently crack the eggs into the skillet and cook for 2-3 minutes, flipping hallway through if desired. You could also scramble the eggs if you prefer.
Step 3: Remove chips and melted cheese from the oven, top with egg and desired toppings.
Get Your Kids Involved
Getting your little ones involved in the kitchen is the easiest way to get them to be good eaters. For this recipe, let them help you sprinkle the cheese and choose what toppings they want to add. They’ll feel more empowered and inspired to try new things if they can help!
Breakfast Nachos are a departure from the usual breakfast foods like cereal or oatmeal and can be a great way to mix things up and try something new! Let me know in the comments what toppings you’re adding to your breakfast nachos and leave a rating if you love this recipe idea!
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Grilling up some Smoked Salsa Verde in your backyard is one of the best ways to celebrate the art of…
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Grilling up some Smoked Salsa Verde in your backyard is one of the best ways to celebrate the art of homemade salsas. If it’s your first time making your own tomatillo salsa verde, buckle up. This is one of my favorite creative outdoor cooking recipes.
The great flavor of this easy recipe will blow your mind. It’s all about those heaps of fresh flavor with a hint of smokiness that’ll make you rethink store-bought green salsa.
Now that your taste buds are fired up, let’s fire up the grill and get this fiesta started. This is a freakin’ delicious and flavorful salsa that I happen to love drizzling over my spiced flank steak and eggs.
So, why should you be stoked about this smoked salsa verde recipe? First off, it’s unlike any salsa you’ve ever tasted. Undoubtedly, my favorite part of the recipe is the charring process on my FYR Grill. The fire caramelizes the veggies and brings out their natural smokiness without any artificial flavors. Plus, adding a lump of coal at the end is pure fun. This amps up the smokiness to another level.
If you need some more inspiration about how to use your smoky green sauce, check out these recipes: Cheesy Skewered Skirt Steak with Salsa Verde, Steak Tacos with Corn Salsa, Steak and Egg Tacos, Grilled Steak Burrito Bowl, and Easy Steak Quesadilla. All of which are great candidates to substitute or add these smoked salsa verde to!
Okay, so before jumping into the full recipe, let’s go through the list of items you need from the local grocery store. Make sure to snag the freshest and best ingredients for this salsa verde recipe. You’ll need tomatillos, a white onion, a couple of jalapeño peppers, garlic cloves, fresh cilantro, green onions, fresh lime juice, and a bit of vegetable oil. Don’t forget to grab some kosher salt or sea salt to season everything just right. Simple, right?
For the best smoky flavor, I recommend using Cowboy Charcoal. It burns hot and clean, giving your salsa a great smoky taste without any unwanted chemicals or flavors. Just make sure to use a small, smoldering piece to avoid overpowering the salsa.
Alright, let’s get to the fun part – making the salsa! First things first, preheat your grill to a high heat temperature, around 400 degrees F. We want it nice and hot to get a good char on those veggies.
While the grill is heating up, remove the husks from your tomatillos. Once your grill is ready, place the tomatillos, quartered onion, and jalapeno peppers directly on the grates. Let them char until they’re blackened and caramelized. Trust me, this step is crucial for developing that smoky flavor that makes this salsa verde recipe stand out.
Once your veggies are nicely charred, pull them off the grill and let them cool for a bit. Then, add them to your food processor (or immersion blender) along with the garlic cloves, lime juice, and a bit of water. Blend everything until you reach the consistency of your salsa preference. Some folks like it chunky, others smooth. In the end, it’s totally up to you!
After blending, mix in the chopped cilantro and green onion, which add even more flavor to your homemade salsa.
Now, for the smoky twist – place your salsa in a Mason jar and add a smoldering coal from the grill. Cover it quickly to trap the smoke, then set it aside to marinate for about 20-30 minutes.
Next, all you need to do is enjoy. Cheers!
This flavorful salsa is perfect with some crunchy tortilla chips, but don’t stop there! It’s also fantastic on top of grilled meats like flank steak or spare ribs or as a tangy topping for tacos and burritos. The touch of smoke and fresh ingredients make it versatile enough to complement a wide range of dishes.
If you have any leftover smoked salsa verde, store it in an airtight container in the refrigerator. It should keep its fresh flavor for about 3-5 days. Give it a good sniff before serving to ensure it’s still fresh. You can also freeze it in ice cube trays if you want to save small portions for later.
Tomatillos are small, green fruits that are a staple in Mexican cuisine. They look like little green tomatoes, but they have a tangy, slightly citrusy flavor that’s perfect for making green salsa. They come with a papery husk that you need to remove before cooking.
You can, but keep in mind that Roma tomatoes will give you a different flavor profile. Tomatillos have a tangy, slightly citrusy taste that’s pivotal for that classic salsa verde flavor.
If you like a bit of heat, add more jalapeno peppers or even throw in some serrano peppers. Adjust the amount to suit your taste.
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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Crispy, crunchy and colorful, who doesn’t love a Taco Salad? This easy recipe is so flavorful and fully customizable!
These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
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With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.
The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!
Here’s what you’ll need to make these tostadas:
A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.
Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.
See how we calculate recipe costs here.
Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.
Remove from the heat and mash the bean mixture together.
Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.
Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!
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This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. It’s great for parties or to treat yourself!
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I’m that person who always chooses queso or spinach dip when I go out to my favorite restaurants. Dips are my absolute favorite appetizer and they’re perfect for sharing at parties and family gatherings. This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. Toppings are optional but I loved adding some tomatoes, jalapeños and sliced green onions on top of mine. And you don’t have to wait until the next big event to make this taco dip recipe…treat yourself this weekend to some chips & dip, you deserve it!😉
When I say this dip recipe is super easy, I really mean it. It’s one of those recipes you can memorize after making it one time and it’s easy to keep all the ingredients on hand for whenever you want to whip up a quick batch. For this taco dip we simply used cream cheese, sour cream, taco seasoning, and a little bit of salsa. That’s it! You can customize it by adding your favorite toppings or keep it simple and enjoy with lots of tortilla chips!
Oftentimes you may see taco dip made similar to our 7 layer dip recipe with ground beef added and layered with lots of veggies. I opted for a simpler version that can be made quickly with fewer ingredients, but still packs in lots of those Mexican-inspired flavors that I love. With that being said, you can definitely add some seasoned taco meat if you want to make this dip more filling. I suggest adding ½ lb. of seasoned ground beef on top of the cream cheese layer, then finish with your favorite toppings.
I love adding my favorite nacho-style toppings to this creamy dip. You can keep things simple like we did with a few tomatoes, sliced jalapeños, and sliced green onions or have fun adding any of these toppings listed below:
You can easily make this taco dip ahead of time and just wait to add on any extra toppings. Follow the recipe listed below then cover the dip tightly with plastic wrap or in an airtight container and place it in the refrigerator until you’re ready to serve. Store any leftovers covered tightly in the refrigerator for up to 3 days.
See how we calculate recipe costs here.
In a large bowl combine 8 oz. softened cream cheese, 1 cup sour cream, 2 Tbsp taco seasoning, and 1/4 cup salsa. I like using chunky mild salsa.
Using a hand mixer blend all the ingredients together until completely smooth and the cream cheese is fully incorporated.
Transfer the taco dip to a serving dish or bowl and top with your favorite toppings. I topped mine with some grape tomatoes, sliced jalapeño, and sliced green onions.
Now just grab a bag or tortilla chips and enjoy by yourself or with your family and friends!
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This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it’s perfect for meal prep!
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Meal prepping is probably the only way I make it through the holidays (or any month of the year, TBH) without losing it. 😅 So here’s a really easy bulk meal prep protein that you can use for multiple meals throughout the week. This Crock Pot Salsa Chicken recipe is such a classic, it’s incredibly easy (no chopping!), and only takes a handful of ingredients to prepare. Plus, there are several ways you can customize salsa chicken if you want to change it up a bit! Bookmark this one, folks, because you’re going to want to make it again and again!
Crock pot salsa chicken has been around for ages. In fact, a fancier version of it has been a reader favorite on Budget Bytes since 2011, but you need to know that in its most basic form, it’s still amazing. It’s just too good and too easy to not share. Just wait until you see all the ways you can use this saucy, spicy, super-flavorful shredded chicken!
When I say this salsa chicken recipe is simple, I mean it! Here are the only ingredients you’ll need to make Crock Pot Salsa Chicken:
One of the reasons I love this salsa chicken so much is that you can make one batch and then use it for multiple meals throughout the week. I love to use this shredded salsa chicken for tacos, bowl meals (with rice, cheese, beans, etc.), nachos, burritos, salads, in casseroles, to top a baked potato, or even as a base for a soup!
The simplicity of Salsa Chicken makes it perfect for customizing with add-ins. Here are some other ingredients you can add to make it different every time:
And don’t forget, you can change the flavor of salsa chicken by using different kinds of salsa! Try a spicy mango salsa, salsa verde, or even a smoky peach salsa for fun!
This salsa chicken recipe is perfect for meal prep. It stays good in the refrigerator for 3-4 days, but it can also be frozen! To freeze, chill it completely in the refrigerator first, then transfer to the freezer and store for up to three months. I like to divide it into single portions before freezing so I can thaw only the amount I need each time. Thaw the salsa chicken overnight in the refrigerator, then reheat either in a sauce pan over medium, stirring frequently, or in the microwave.
See how we calculate recipe costs here.
Place three boneless, skinless chicken breasts in a crock pot and sprinkle 2 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder over top.
Pour 16oz. of your favorite salsa over the chicken in the crock pot. (I used Kroger’s Private Selection brand Taqueria Style Salsa).
Place the lid on the crock pot and cook on high for 2.5 hours, or low for 5 hours. Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low. After cooking it will look a little watery, but don’t worry! Once the chicken is shredded it turns into a nice sauce that coats everything.
Use two forks to shred the chicken and stir it into the sauce in the slow cooker.
Once the chicken is shredded, give it a taste and adjust the seasonings if needed. And that’s it! The crock pot salsa chicken recipe is complete and you’re ready to eat!
A bowl meal with rice, cheese, and any other fun toppings you have on hand is such a great budget-friendly meal!
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