Brazilian-Style Picanha Steak
Total Time
30m
Prep Time:10m
Cook Time:20m
Yields:4-6 Servings
Ingredients
For picanha steak
3-4 lbs.
sirloin cap (Picanha)
1 tbsp.
GOYA® Sea Salt , plus more, to taste
1 tsp.
½ cup
GOYA® Extra Virgin Olive Oil , plus more for brushing
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
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
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
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Brazilian-Style Picanha Steak
Prep Time: 10m
Total time: 30m
Yields: 4-6 Servings
Ingredients
For picanha steak
3-4 lbs.
sirloin cap (Picanha)
1 tbsp.
GOYA® Sea Salt , plus more, to taste
1 tsp.
½ cup
GOYA® Extra Virgin Olive Oil , plus more for brushing
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
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
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
