Brazilian Picanha Recipe With Cilantro Chimichurri Sauce |
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Picanha is an extremely tender and juicy cut of beef made popular by Brazilian steakhouses. Also referred to as Coulotte Steak, Picanha Steak is grilled low and slow and topped with a flavorful cilantro chimichurri. To ensure the perfect cook, reference our free downloadable Beef Temperature Chart. What Is PicanhaBeef picanha is a well marbled and boneless cut of meat surrounding the ribeye steak. It’s triangular in shape and has a large fat cap, making it perfect for roasting or grilling. Think filet mignon, with more marbling. ![]() Whole picanha is a cut not typically seen stocked at local stores, however Costco just started selling it in many locations. It’s labeled “Top Sirloin Cap”. If your Costco doesn’t sell it, here are a few online suppliers we purchase picanha roasts from: Wild Fork Foods, Snake River Farms and ButcherBox. Picanha CutsPicanha meat goes by several names. When shopping, look for any of the following: Top sirloin cap steak Top sirloin butt Rump cap Top butt cap![]() The ingredients list, to make picanha, is short and sweet. Picanha – picanha roast, garlic powder, coarse salt and black pepper. Cilantro Chimichurri – olive oil, cilantro, red onion, red wine vinegar, garlic, jalapeno, oregano, salt and pepper.![]() This Picanha recipe is extremely easy to prepare. Fat CapTrim the fat cap to your desired thickness, keeping a healthy layer of fat on it on to add moisture and flavor. Score the fat cap with a sharp knife, making sure you’re not going too deep. Season the RoastDrizzle the beef picanha with olive oil and coat with the dry rub mix. A simple mix of garlic powder, coarse salt and black pepper works best when paired with the cilantro chimichurri. Grilling the RoastMaking smoked picanha, or grilled picanha, works great on any gas or charcoal grill. WATCH FOR FLARE UPS – as the fat cap tends to create them. Gas Grill – Generously grease the grates and turn the burners on low. If you find it going over 225° F, turn off a burner or two to get it as close as possible. Create smoke by using a smoker box filled with wood chips/chunks. Charcoal – Pre-heat the coals and dump them in the center of the grill. Open the vents as needed to maintain the temperate at 225° F. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking. Pellet/Electric Smoker – Pre-heat your grill to 225° F. Follow the manufacture’s instructions to get an even smoke.![]() Cook Picanha by temperature, not time. Here are the “final doneness temperatures”. Your “pull from the grill” temperature will be 5-7°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy. Rare: 125°F – 130°F Medium Rare: 130°F – 140°F Medium: 140°F – 150°F Medium Well: 150°F – 160°F Well Done: 160°F+* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145 degrees F for safety. Reference our Temperature Chart For Steak guide for additional cooking tips. Cutting PicanhaThis picanha recipe is for grilling the roast as a whole, not cutting it into steaks. If you want to cook picanha steaks vs cooking it as a whole roast, check out our Coulotte Steak recipe (pictured below). ![]() This picanha cut can stand up to almost any wood. For a light smoke flavor, stick with cherry wood, apple wood, or even pecan. For a heavy hit of smoke, you can use hickory or maple. For more wood recommendations you can reference our list of The Best Wood For Prime Rib. Cilantro ChimichurriWhile the roast is cooking, make the cilantro chimichurri. Just add all the ingredients to a blender and pulse until your desired consistency is achieved. This chimichurri recipe would also make a great steak topper for Bavette Steak. ![]() We have quite a few dry rub recipes and steak sauce options for beef recipes. You can utilize any of them, with success, on picanha, if you’re not in the mood for chimichurri! More dry rubs to consider using: Montreal Steak Seasoning, Bobby Flay’s Steak Rub and Texas Roadhouse Steak Seasoning Tips As picanha has a thick fat cap, watch for flare ups! Other chimichurri options include mint chimichurri (Sous Vide Lamb Chops) and parsley chimichurri (Coulotte Steak). Always use a meat thermometer when making grilled meat. You want to cook based on temperature not time. Score the fat cap before covering with the dry rub to help the flavor penetrate. Slice thin and against the grain. Cap the temperature at medium. Sirloin cap will toughen up after a certain temperature. It’s best to serve rare, medium rare or medium.![]() ![]() ![]() |
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