Brazilian-Style Picanha Steak from Goya
Attention meat and grilling lovers: this delicious Brazilian-Style Steak – Picanha is for you. Prepare this recipe in minutes with a good cut of tenderloin, seasoned with sea salt, pepper, and a touch of Goya Extra Virgin Olive Oil, which will enhance its rich flavor. Once the meat is seasoned, grill it slowly, until the outside is slightly charred and tender on the inside – a grilled delight! Serve with a traditional vinaigrette made of tomatoes, onion, and fresh pepper, and for a complete and more authentic menu, add some delicious black beans. Enjoy!
Ingredients
For Picanha Steak
- 3-4 lbs sirloin cap (Picanha)
- 1 Tbsp Goya sea salt, plus more to taste
- 1 tsp Goya ground black pepper
- ½ cup Goya extra virgin olive oil, plus more for brushing
For Brazilian Vinaigrette
- 2 cups finely chopped, seeded plum tomatoes
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped white onion
- ¼ cup Goya white vinegar
- ¼ cup chopped fresh parsley
- Goya Sea Salt, to taste
- Goya Ground Black Pepper, to taste
Accompaniment
- 1 can (15 oz) Goya Black Bean Soup, warmed
Instructions
For Picanha Steak
- Score fat cap on the sirloin with a knife in an “X” pattern. Slice sirloin, with the grain, into 3 equal steaks. Season all over with salt and pepper. Shape each steak into a half-circle, ensuring the fat layer is on the outside. Thread steaks onto a large metal skewer.
- Heat grill or grill pan to high heat. Add steaks to hot, greased grill grates. Reduce heat to low and cook, turning occasionally, until golden-brown on all sides and reaches an internal temperature of 130°F for medium-rare, or 150°F for medium-well, about 15-20 minutes. Allow to rest for 5 minutes before slicing.
For Brazilian Vinaigrette
- In a large bowl, combine tomatoes, bell pepper, onion, olive oil, vinegar and fresh parsley. Season with salt and pepper to taste. Serve sliced steak alongside the vinaigrette and black bean soup.
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