Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mediterranean sliced picanha steaks. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Plenty of Picanha Meat to Choose From. Great recipe for Mediterranean Sliced Picanha Steaks. One of our favorite cuts is the Picanha Steak. This is a Brazilian cut similar to the Tri-Tip but they leave a thick layer of grease on it which is excellent because you can sort of age the meat in your freezer.
Mediterranean Sliced Picanha Steaks is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Mediterranean Sliced Picanha Steaks is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have mediterranean sliced picanha steaks using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mediterranean Sliced Picanha Steaks:
- Take 3 Pounds Brazilian Picanha Cut
- Prepare 2 Tablespoons Spanish Ñora Peppers
- Take 1 Tablespoon Paprika
- Get 1 Tablespoon Black Pepper
- Prepare 1 Tablespoon Long Pepper
- Make ready 1 Tablespoon Oregano
- Make ready To Taste Thick Salt
Every single piece of picanha, despite its origin, should weigh no more than two and a half pounds. A higher weight makes it the "coxão duro" (silverside), which is a lump of tougher meat close to the picanha cut. The fatty part does many good to the aroma of the meat; hence, it should be of the right thickness. The steak I was working with was a two and a half pounder with beautiful color and a substantial fat cap.
Instructions to make Mediterranean Sliced Picanha Steaks:
- Wash the Picanha Cut with plenty of water and slice it in half and inch thick pieces.
- Mix well all the ingredients except from the Thick Salt.
- Salt the meat and spread the mix over the Picanha slices. Let them rest for at least half an hour inside the fridge.
- Grill the Picanha slices for 10 minutes on each side at high heat.
- Serve and enjoy!
The fatty part does many good to the aroma of the meat; hence, it should be of the right thickness. 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.
So that is going to wrap this up with this special food mediterranean sliced picanha steaks recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
