JUICY GRILLED PICANHA STEAK PAIRED WITH FRESH BRAZILIAN VINAGRETE, A VIBRANT TOMATO, ONION, AND HERB SALSA.
SERVINGS: 4
PREP TIME: 20 minutes
COOK TIME: 20 minutes
INGREDIENTS:
For the picanha:
- 1 whole picanha (about 1.2–1.5 kg), fat cap on
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
For the vinagrete:
- 1 medium red onion, finely diced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 2 medium ripe tomatoes, seeded and finely diced
- 3 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- A handful of fresh parsley, chopped
METHOD:
1. Prepare the vinagrete:
In a bowl, combine the diced onion, peppers, and tomatoes. Add the red wine vinegar, olive oil, chopped parsley, salt, and black pepper. Mix well, taste, and adjust seasoning. Let it rest at room temperature while preparing the meat.
2. Season the picanha:
Score the fat cap lightly in a crosshatch pattern. Season generously with coarse salt and black pepper.
3. First sear:
Preheat the grill to high heat. Place the picanha fat-side down first and sear until golden and slightly crisp. Continue searing all sides until the exterior is well caramelized. Cook the roast whole until it reaches rare (about 46–48°C / 115–118°F internal). Remove from the grill and rest for 10 minutes.
4. Slice and finish cooking:
Cut the rested picanha into thick slices (about 2–3 cm). Return the slices to the grill and cook quickly on both sides until medium rare (52–54°C / 125–130°F). Remove and rest again briefly.
5. Serve:
Slice against the grain, arrange on a platter, and spoon the vinagrete generously over the meat. Serve immediately with the remaining vinagrete on the side.
By Laurent Dagenais