Vinha da Valentina Premium Red 2019 has been featured as 'BEST BUY' by Wine Enthusiast. The prestigious and influential New York wine magazine rated our Premium Red with 90 Points.
Wine Enthusiast's 'Best Buy'
“This young wine is dense with tannins, spice and rich wood-aging flavors. Combined with the black fruits, it shows fine potential, with richness and a streak of minerality.”
- Roger Voss, Wine Enthusiast, March 2021
"A delicious blend of Syrah and Portuguese native grapes. This is a rich, deep red wine with a powerful nose of bold red fruits. Generous and full on the palate with notes of oak and spice."
A great pairing with Brazilian Picanha Steak
The top sirloin cap is also known as picanha (pronounced "pee-KAHN-ya") — the specialty of a churrascaria or Brazilian steakhouse. The flavorful meat is skewered, grilled, and sliced before serving.
Picanha is not often carried on supermarket shelves, but it is usually available by request at a butcher or good meat counter. It's relatively inexpensive, especially when compared to ribeyes and other notable steaks, and is packed with beef flavor. This makes it one of the best cuts of meat for grilling. Tri-tip and sirloin steaks are often confused with the top sirloin cap, but a knowledgeable butcher will know exactly what you're looking for. Traditionally, picanha is grilled on long skewers, but for the home cook, it will be a lot easier to cut the steak into portions for smaller skewers.
Don't skip resting the steak for the juiciest results. Serve picanha with pão de queijo (cheese bread), garlicky collard greens, and crispy or creamy polenta for a Brazilian feast.
- 3 to 4 pounds picanha beef (top sirloin cap)
- 1 1/2 tablespoons Kosher salt (divided)
- Freshly ground black pepper (to taste)
- Oil (high heat, for greasing the grill)
Steps to Make Brazilian Picanha Steak
1. Gather the ingredients.
2. If the steak has been refrigerated, take it out 1 hour before you preheat the grill and let it come to room temperature.
3. Lay the top sirloin cap flat on a cutting board or another work surface, fat-side up. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, as you would do for a ham.
4. Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak.
5. Season with freshly ground black pepper.
6. If you want to skewer the steak, cut the steak lengthwise into three equal pieces.
7. Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up.
8. Sprinkle the remaining salt over the unseasoned sides of the steak.
9. Preheat the grill to high.
10. Clean the grates well and apply a thin layer of oil using a brush or paper towel.
11. Lay the skewered picanha on the grill and turn off all heat except for the one burner furthest away from the steaks. Alternatively, heat a charcoal grill until very hot before carefully scraping the coals to the back of the grill. Immediately add the steak to the front side of the grill.
12. Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
13. When the internal temperature reaches 128 F to 130 F for medium-rare on an instant-read thermometer, take the picanha off the grill.
14. Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve.