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 can 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® Extra Virgin Olive Oil, 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 can
(15 oz.)

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.

Products in this Recipe

Sea Salt

Ground Black Pepper

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Extra Virgin Olive Oil

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White Vinegar

Buy at Shop.goya.com

Find in-store

Black Bean Soup

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Recipe Tags

Brazilian-Style Picanha Steak

Prep Time: 10m

Total time: 30m

Yields: 4-6 Servings

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!