BRAZILIAN GRILLED PICANHA With FRESH SALAD

0
57

BY ANNA OLSON

The beauty of this famous Brazilian grilled steak dish is its simplicity…it’s all about the beef! No fancy marinades or add-ons define picanha, but this top sirloin cap is lean, tender, and has a deep beef flavor which is heightened by grilling over high heat, charcoal if possible.

To complement the slices of grilled picanha, try this fresh, colouful vegetable salad. In summer, field vegetables are at their tastiest, but this salad has been designed to be just as delicious using Canadian hothouse gems, grown year-round.

BRAZILIAN GRILLED PICANHA With FRESH SALAD
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 6-8
Ingredients
Fresh Salad:
  • 1-2 tomatoes, diced
  • ½ English cucumber, diced
  • 1 red bell pepper, diced
  • 2 green onions, thinly sliced
  • 1 19-oz (540 mL) tin, chickpeas, drained & rinsed
  • 2 Tbsp (30 mL) extra virgin olive oil
  • 1 ½ Tbsp (22 mL) red wine vinegar
  • 1 garlic clove, minced
  • 8-10 fresh basil leaves, chopped into thin strips
Picanha:
  • 1 Top Sirloin Cap, about 1.5 kg
  • 3 Tbsp (45 mL) olive oil
  • 1 garlic clove, minced
  • 2-3 Tbsp (30-45 mL) coarse salt
Instructions
  1. For the salad, toss the tomato, cucumber, red pepper, green onion and chickpeas with the oil, vinegar, garlic and basil. Season to taste and chill until ready to serve.
  2. Pull the beef from the fridge about 40 minutes before cooking. Preheat a charcoal or gas grill on high heat, 450-500 °F (232-260 °C).

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: