Brazilian-Style Picanha Steak

Name: Brazilian-Style Picanha Steak
Prep time: 10M
Total time: 30M
Yield: 4-6 Servings
Cuisine: South America
Ingredients: 3-4 lbs. sirloin cap (Picanha); 1 tbsp. Sea Salt; 1 tsp. Ground Black Pepper; ½ cup Extra Virgin Olive Oil; 2 cups finely chopped seeded plum tomatoes; 1 cup finely chopped green bell pepper; 1 cup finely chopped white onion; ¼ cup White Vinegar; ¼ cup chopped fresh parsley; Sea Salt; Ground Black Pepper; 1 15 oz. Black Bean Soup

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Attention meat and grilling lovers: this delicious Brazilian-Style Steak – Picanha is for you. Prepare this recipe in minutes with a good cut of tenderloin, seasoned with sea salt, pepper, and a touch of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, which will enhance its rich flavor. Once the meat is seasoned, grill it slowly, until the outside is slightly charred and tender on the inside –a grilled delight! Serve with a traditional vinaigrette made of tomatoes, onion, and fresh pepper, and for a complete and more authentic menu, add some delicious black beans. Enjoy!

Total Time

30m

Prep Time:10m

Cook Time:20m

Yields:4-6 Servings

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Ingredients

For picanha steak

3-4 lbs.

sirloin cap (Picanha)

1 tbsp.

GOYA® Sea Salt, plus more, to taste

1 tsp.

GOYA® Ground Black Pepper

½ cup

GOYA® Extra Virgin Olive Oil, plus more for brushing

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For Brazilian vinaigrette

2 cups

finely chopped seeded plum tomatoes

1 cup

finely chopped green bell pepper

1 cup

finely chopped white onion

¼ cup

GOYA® White Vinegar

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¼ cup

chopped fresh parsley

GOYA® Sea Salt, to taste

GOYA® Ground Black Pepper, to taste

Accompaniments

1 15 oz.
(can)

GOYA® Black Bean Soup, warmed

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Directions

Kitchen View

Step 1

Score fat cap on the sirloin with a knife in an “X” pattern. Slice sirloin, with the grain, into 3 equal steaks. Season all over with salt and pepper. Shape each steak into a half-circle, ensuring the fat layer is on the outside. Thread steaks onto a large metal skewer.

Step 2

Heat grill or grill pan to high heat. Add steaks to hot, greased grill grates. Reduce heat to low and cook, turning occasionally, until golden-brown on all sides and reaches an internal temperature of 130°F for medium-rare, or 150°F for medium-well, about 15-20 minutes. Allow to rest for 5 minutes before slicing.

Step 3

Brazilian Vinaigrette: In a large bowl, combine tomatoes, bell pepper, onion, olive oil, vinegar and fresh parsley. Season with salt and pepper to taste. Serve sliced steak alongside the vinaigrette and black bean soup.