Picanha
The classic Brazilian meat dish, picanha, is a delight whether served raw or well-done, with a unique flavor and exquisite texture.
📷 Amplacido — Public domain (Wikimedia Commons)
⏱️ 30 min prep + 8 min cottura · 4 porzioni · facile
Ingredients
- 400g of picanha
- 2 tablespoons of olive oil
- 2 tablespoons of soy sauce
- 1 tablespoon of lemon juice
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 1 tablespoon of chopped oregano
- 1 tablespoon of chopped parsley
- 1 red onion, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 1 sprig of rosemary
Method
- Take the picanha and slice it thinly so the surface is even.
- In a bowl, mix the olive oil, soy sauce, lemon juice, black pepper, salt, oregano, parsley, minced garlic, and the bay and rosemary leaves.
- Spread the mixture evenly on both sides of the picanha and let it rest for at least 30 minutes.
- Heat a pan with a little oil and cook the picanha for about 3-4 minutes on each side until it is well done.
- Serve immediately with soy sauce and olive oil.
The story
Picanha is a traditional Brazilian dish derived from beef, located above the thigh. It gained popularity in the 1960s when barbecues and churrascos (specialty meat-serving restaurants) began to spread.
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