Picanha
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
316 kcal
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Course
Main Course
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Cuisine
Brazilian
Picanha
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Picanha is a grilled cut of beef, from the hind leg, near the tail, first popularized in Brazil and then adopted in Portugal.
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Ingredients
For the meat
- 2 lb picanha or rump steak with the cover fat , at room temperature
- fleur de sel
- black pepper , freshly ground
- For the collard greens
- 2 collard greens , couve in Portuguese, cut into thin strips
- 2 tablespoons vegetable oil
- 2 cloves garlic , pressed
Rice
- 1 cup white rice
- 1 small onion , chopped
- 1 clove garlic , minced
- 2 tablespoons vegetable oil
- 2 cups boiling water
For the farofa
- 16 oz. raw cassava flour
- ½ onion , grated
- 2 cloves garlic , grated
- 6 tablespoons butter (or margarine)
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Instructions
Collard greens
- In a Dutch oven, heat the oil over medium heat and sauté the garlic for about ten seconds.
- Add the collard green strips which shrink a lot during cooking.
- When the collard green has released its water, increase the temperature of the heat and completely reduce the liquid, stirring the collard green very frequently.
Rice
- Wash the rice in cold water. Drain and dry it.
- In a saucepan, heat the oil over medium heat and add the onion and garlic.
- Brown them for 5 minutes, stirring constantly, then add the rice. Mix well.
- Add boiling water. Cover and cook the rice for 10 minutes.
- Remove the lid and cook until the water is completely absorbed.
- Stir gently from time to time so that the rice does not stick to the bottom of the pan.
Farofa
- Heat butter (or margarine) in a Dutch oven over medium heat.
- Add the onion and garlic.
- When the mixture begins to brown slightly, add the cassava flour.
- Then cook, stirring constantly, until the flour browns.
- Season with salt and pepper.
Picanha
- Take the meat out of the refrigerator at least 1h30 before grilling it. It is very important that it is at room temperature.
- Heat a barbecue, preferably charcoal.
- Skewer the piece of meat.
- Grease the barbecue grill and place the picanha on it.
- Grill the meat for 8 to 10 minutes on the fat side and 3 to 4 minutes on the flesh side. Be careful, the meat must remain pink in its heart.
- Season with pepper and salt then let the meat rest for 8 minutes on a wooden board.
- Cut the meat into thin slices and place it on a plate, sprinkled with fleur de sel.
- Accompany the picanha with farofa, beans, and collard greens.
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