Recipe: Delicious Mediterranean Sliced Picanha Steaks

Mediterranean Sliced Picanha Steaks. Dry-aged, pasture-raised & full of flavor. Raised by a hardworking, independent farmer & delivered to your door. Great recipe for Mediterranean Sliced Picanha Steaks.

It's important not to immediately cut into the picanha after it's done cooking so that the juices have time to settle. Store leftovers in the fridge in a sealed container. Picanha is the traditional name in Brazil and other Latin American countries for the steak cut which is known to American butchers as the sirloin cap, rump cap, rump cover or culotte steak. You can have Mediterranean Sliced Picanha Steaks using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mediterranean Sliced Picanha Steaks

1. Prepare 3 Pounds of Brazilian Picanha Cut.
2. Prepare 2 Tablespoons of Spanish Ñora Peppers.
3. You need 1 Tablespoon of Paprika.
4. You need 1 Tablespoon of Black Pepper.
5. It's 1 Tablespoon of Long Pepper.
6. It's 1 Tablespoon of Oregano.
7. You need To Taste of Thick Salt.

The term 'picanha' derives from the word 'picana' which was a pole used by ranchers for herding cattle in the southern parts of Portugal, which was. Remove from heat; slice off charred edges, cutting against the grain. One of the great stars of the churrasco dinner is the picanha steak, known to American butchers as the sirloin cap, rump cap, rump cover, or culotte steak, and it is delicious! Place each section onto the skewer folding it making a semi-circle, with the fat pad along the outside.

Mediterranean Sliced Picanha Steaks instructions

1. Wash the Picanha Cut with plenty of water and slice it in half and inch thick pieces..
2. Mix well all the ingredients except from the Thick Salt..
3. Salt the meat and spread the mix over the Picanha slices. Let them rest for at least half an hour inside the fridge..
4. Grill the Picanha slices for 10 minutes on each side at high heat..
5. Serve and enjoy!.

If you want, you can add some pepper, garlic, or even your favorite BBQ rub. The steak I was working with was a two and a half pounder with beautiful color and a substantial fat cap. The trick to grilling these steaks is to cook them in such a way that the fat cap does not cause massive flare ups. Sure, you could cut the fat cap off but that would do a disservice to this wonderful cut of beef. However, in South America, particularly in Brazil, where picanha is a most prized cut of beef, the fat is left on while cooking, in order to lock in juiciness and impart additional flavor into the meat.

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