Picanha comes from one of the smallest beef breeds available on the market today and it comes in several varieties. You can trim and serve it sliced or marinated and then grill it with your favorite barbecue sauce. You may even serve it plain with just a few slices of Cheddar cheese and a dab of margarine.
Cook your Picanha steak on a hot griddle until it’s almost starting to fall apart. Cook the Picanha sirloin in one of three ways – butter, oil, or salt and pepper. For medium rare, cook your picanha steak 4 to 5 minutes per side for medium-rare. Leave your picanha steak to rest for about 5 minutes before carving.
Remove the pump from the picanha steak and use a spatula to remove the excess fat. In a skillet, add about two tablespoons of olive oil, a quarter cup of cider vinegar, and a quarter teaspoon of kosher salt. Then place the picanha steak onto the prepared rump cover and place into the grill. Cook for about one minute until the meat is pink and the juices start to appear on the outside.
While the meat is cooking, prepare the other ingredients in this wonderful beef cut recipe. The next step in the recipe is to remove the skin from the picanha steak. Once this is done, the next step in the process is to dice the beef. Since this is not a marinade, I recommend using a food processor to accomplish this. Then you just simply blend in all of the other ingredients and seasonings.
Finally, to complete your picanha steak recipe, you are going to want to add in a fresh Brazilian steak to get the complete flavorful result. This can be done using a serrated knife or a sharp cheddar cheese knife. After that, place the picanha filet on top of the grilled Brazilian beef for an amazing flavor. Place some garlic butter on top of the beef as well, to give it that wonderful aroma and flavor. Before serving it, I like to sprinkle a little bit of nutritional grade cheese over the top for an even more delicious taste.
That’s it! Now you’re ready to dig in and enjoy your delicious meal. You may want to cut up the remaining ingredients and mix them together with the meat. Or you may want to puree everything and serve it just plain with a simple sauce. Whichever way you decide to go, you’re sure to love this simple low-carb recipe.