Picanha Recipe | Brazilian Culotte Steaks
User Reviews
5.0
90 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Course
Main Course
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Cuisine
South American, Brazilian
Picanha Recipe | Brazilian Culotte Steaks
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Coulotte Steak, aka Picanha is the almighty queen of the Brazilian churrasco! This juicy and tender grilled Picanha recipe will leave your amigos speechless!
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Ingredients
For the Picanha
- 2.5 lbs of Picanha / SRF AMERICAN WAGYU BLACK GRADE CULOTTE
- coarse salt to taste
- 2 Tbsp of Brazilian sofrito
- 1/4 tsp mustard powder
- lemon pepper or freshly ground black pepper to taste
- 1/2 tsp dried parsley
For the Farofa
- 1 cup of toasted cassava flour
- 1/2 cup of unsalted butter
- 1/2 an onion sliced
- 2 Tbsp of fresh cilantro chopped
- 4 whole eggs
- salt and pepper to taste
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Instructions
- Preheat the grill to 350F.
- In a small bowl, mix the sofrito, the mustard, the dry parsley and a drizzle of olive oil. Set aside.
- Cut the meat the same direction as the fibers into 4 steaks.
- Season the steaks with salt and the lemon pepper, then rub the sofrito mixture on the steaks.
- Add the steaks to the grill, and grill them on all sides to your favorite doneness.
- Remove the steaks from the grill, and let them rest for 5 mins before slicing them.
- While the steaks are resting make the farofa.
- On a stove top melt the butter in a medium skillet over medium heat.
- Add the onions to the pan and sauté until the onions are transparent, about 2 minutes.
- Add the eggs to the pan, and scramble them gently.
- When the eggs are cooked, but still soft, add the cassava and stir.
- Remove the pan from the heat, add the cilantro and stir to combine.
- Season with salt and pepper.
- Slice the steaks across the fibers, and serve with the farofa.
Bom Apetite!
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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