Hello ladies and gents this is the Viking telling you that today we are talking about
Brazilian Picanha Steak
Ingredients
- 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 It
- Gather the ingredients.
- If the steak has been refrigerated, take it out 1 hour before you preheat the grill and let it come to room temperature.
- 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.
- Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak.
- Massage salt into crevices
- Season with freshly ground black pepper.
- If you want to skewer the steak, cut the steak lengthwise into three equal pieces.
- Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up.
- Sprinkle the remaining salt over the unseasoned sides of the steak.
- Preheat the grill to high.
- Clean the grates well and apply a thin layer of oil using a brush or paper towel.
- 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.
- Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
- When the internal temperature reaches 128 F to 130 F for medium-rare on an instant-read thermometer, take the picanha off the grill.
- Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve.
And as always have a chilled day from the Viking.
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