What's Cooking Good Looking? PICANHA STEAK

A few weeks ago, Butch went off to the butcher to see what we could braai (barbecue); we regularly enjoy a steak, especially on Fridays. This time he returned with a Brazilian cut, PICANHA, recommended by the butcher.  Tender, packed with flavour,  and full of cultural history. It's a cut that's popular in Brazil and now becoming a flavour of the month for us.

I whip up a delicious mushroom, green pepper and veined blue cheese sauce and make a simple salad.  One, two, three, while Butch sets the fire, I set to work.  By the time the steak is done, we’re both ready to carve and serve.

Hot coals are always required when grilling a steak.  Make sure there are extras on the side. Avoid overcrowding the grill, which can lower the temperature and prevent proper searing, leading to less flavourful results.

Season the picanha with a good rub of olive oil, flaky salt, and freshly ground black pepper. I like to add a little extra flair with my favourite herbs or spices- make it your own.

Place the steak on the grill at a medium height; grill on the lean side for 2 minutes to seal in juices.  Flip onto the fatty side, raise the heat slightly, and cook for 7-9 minutes to render the fat and develop a beautiful colour.

Remove from the heat.  Slice to thickness as desired.  We enjoy a thick steak, so we would make our slices about 1,5 inches thick. (If you enjoy your steak RARE, you can slice and serve it immediately.)   Make sure the heat is very hot; scrape additional coals under the grill.  Return the meat to the fire and grill for 2 minutes per side over low heat for MEDIUM RARE.  3 minutes for MEDIUM.

Serve after the meat has rested.  For a nibble, slice the steak thinly and serve it straight from the coals.

I include our first video! See a Braai Master at work.  Our setup is very rustic, and our production is a little off the wall and unsophisticated, but watch this space; we’re going to improve!

Bon appétit!