Picanha Recipe Brazilian Culotte Steaks

PICANHA RECIPE | BRAZILIAN CULOTTE STEAKS

Picanha Recipe | Brazilian Culotte Steaks image

Coulotte Steak, aka Picanha is the almighty queen of the Brazilian churrasco! This juicy and tender grilled Picanha recipe will leave your amigos speechless!

Provided by Aline Shaw

Time 25m

Number Of Ingredients 12

Ingredients

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
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

Steps:

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.

CHURRASCARIA-STYLE PICANHA

Churrascaria-Style Picanha image

My version of the favorite item found in a Brazilian churrascaria. Serve with tomato vinaigrette.

Provided by Anonymous

Categories World Cuisine Recipes Latin American South American Brazilian

Time 1h

Yield 5

Number Of Ingredients 5

Ingredients

3 cloves garlic cloves, crushed, or more to taste
1 teaspoon kosher salt, or more to taste
1 pound beef top sirloin, trimmed of excess fat
¼ cup lemon juice
1 tablespoon olive oil, or as needed

Steps:

Mix crushed garlic and salt together in a bowl until combined into a paste.
Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil.
Preheat an outdoor grill for high heat and lightly oil the grate.
Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 143.2 calories, Carbohydrate 1.6 g, Cholesterol 39.1 mg, Fat 7.9 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 417.2 mg, Sugar 0.3 g

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