There it is, what I consider to be the best way to prepare my beloved picanha, which I learned today is called the top sirloin cap in the US.
It starts off whole, salted on a rack in a pan in the fridge overnight. Then onto a hot grill to sear/char it.
When it looks like this, put it in the oven at 400 for about 20 minutes until the inside reads about 120 on a meat thermometer. Allow to rest on the counter for about 20 minutes, cut into slices and serve.
This is usually split between John and I, but picanha parties are fun too!
Check out the links below for more like this one!
lily-da-vine's instagram Feed : 2018/12/15 04:14:43
Carnivore Costs: What it Takes to Be a Carnivore in Acapulco
Picanha Steak Recipe: Option One!
In case you missed them, some of my recent posts:
Anarchaforko Anarchapulco Fork Update: Recent Forking Event Recap!
Anarchaforko Anarchapulco Fork Update: SmartCash Radio Podcast Featuring John and Lily
Wednesdays at La Tortuga: A Weekly Tradition
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