HOW TO MAKE BRAZILIAN PICANHA!
This is my favorite cut of beef. I have been a loyal fan of bone-in ribeye steak for years, but this takes the cake!!! It literally melts in your mouth.
PICANHA INGREDIENTES:
-PICANHA STEAK (AKA RUMP CAP OR SIRLOIN CAP)
KOSHER SALT COURSE
-FINISHING SEA SALT or SEA SALT FLAKES
**Update: Big thanks to one of my YouTube friends from Brazil, Victor Streithorst. He says the authentic and proper way to make Picanha is to choose ANGUS beef and leave the entire fat cap on the sirloin. The taller the cap, the better!! When you sear it with the thick, fat cap, it makes for a more flavorful piece of meat. Of course, you can cut off the excess before eating it, but definitely leave it on while you barbecue the meat!! In Brazil, they go for cuts of beef that have a larger fat cap than the meat. Also, they slice it lengthwise. Thank you much Victor for you feedback!
LLAPINGACHOS INGREDIENTS:
-5 RUSSET POTATOES, PEELED AND BOILED
-1 CUP MOZZARELLA CHEESE
-1 TSP ACHIOTE POWDER
-1/2 WHITE ONION, FINELY CHOPPED
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