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Frisco STYLE Magazine

Grilled Picanha Tacos

Provided by Bone-In Butcher Shop

Tailgating season has officially arrived. Instead of serving the same old burgers, brats and chili, consider putting these Grilled Picanha Tacos on the menu. The meat, which can be prepared in advance and kept warm, and accompanying ingredients can easily be transported to spice up any tailgate party.

Prep time: 45 minutes
Cook time: 5 minutes
Yield: 8 servings

  • 1 3-pound piece of picanha beef (also called sirloin cap)

  • 16 corn tortillas

  • 1 red onion, julienned

  • 4 jalapeño peppers, sliced

  • 6 limes, quartered

  • 1 bunch of cilantro, roughly chopped

  • Salt and coarsely-ground black pepper


Pre-heat an outdoor grill on high. Use a paring knife to trim the fat cap on the picanha up to a quarter inch across the entire surface of the cap (more or less fat may be removed). Also, trim any remaining silver skin (the membrane of connective tissue) on the underside of the picanha. Cut the meat across the grain into 1 1/2-inch thick steaks and season both sides with salt and pepper to taste.

Once the grill temperature has reached 400 degrees, sear the picanha steaks for about two minutes on each side until they reach an internal temperature of 115 degrees (meat should be rare). Remove the steaks from the grill and place on a baking sheet; cover with foil and allow to rest for 8-10 minutes.

While the meat is resting, cut red onion into julienne strips, slice the jalapeño peppers into rounds, cut limes into quarters and roughly chop the cilantro. Slice the picanha steaks into thin strips and serve in warm tortillas. Add red onion and jalapeño slices. Garnish with chopped cilantro and lime quarters.