Picanha Recipe | Brazilian Culotte Steaks
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
Picanha Recipe | Brazilian Culotte Steaks features succulent culotte beef steaks seasoned simply with coarse salt, lemon pepper, and a mixture of sofrito, mustard powder, and dried parsley. The steaks are cut with the grain in mind to ensure tenderness, then grilled over medium heat to the desired doneness, allowing the flavors of the seasoning to penetrate the meat.
Resting the meat after grilling ensures juices redistribute for moistness. In parallel, farofa is prepared by melting butter and sautéing sliced onions until translucent, then gently scrambling eggs in the same pan. Toasted cassava flour is stirred in, absorbing flavors and creating a crumbly texture. Chopped fresh cilantro finishes the dish, providing aromatic freshness. The farofa complements the meat with its rich, nutty, and slightly crunchy qualities.
This pairing offers a complete meal showcasing Brazilian flavors, with the grilled steaks and the rustic, flavorful farofa served together. Slicing steaks across the grain ensures tenderness with every bite.
Ingredients
For the Picanha
- 2.5 lbs picanha beef or SRF American Wagyu Black Grade Culotte
- salt coarse, to taste
- 2 Tbsp sofrito Brazilian style
- 1/4 tsp mustard powder
- lemon pepper or freshly ground black pepper to taste
- 1/2 tsp parsley dried
For the Farofa
- 1 cup cassava flour toasted
- 1/2 cup butter unsalted
- 1/2 onion sliced
- 2 Tbsp cilantro chopped, fresh
- 4 egg whole
- salt to taste
- black pepper to taste
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!
User Reviews
Overall Rating
5
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