3 Best Picanha Recipes Without a Barbecue Grill - Recipe

1 – Picanha in the Oven With Coarse salt

This Picanha recipe is a success. It is ready super fast, the grill doesn’t get dirty and the meat, in addition to being moist, has an incredible flavor.

This recipe is easy to do, even those who don’t know anything about cooking can handle it. But you see, it is important to choose a Picanha weighing up to 1.1 kg because usually, the larger ones come with a piece of the stiff joint together.

Ingredients

• 1 Picanha (about 1kg)
• 2 Kg of Coarse Salt
• 3 tablespoons of butter

Directions

Cover the bottom of a baking dish with 1 kg of coarse salt. Place the steak with the fat side facing up. Cover the meat with the rest of the salt, leaving no part of the meat exposed. Take the baking sheet to the oven at 200 degrees.

Roast for 45 minutes to serve the meat medium. If you like the meat well done, let it cook for 1 hour. For rare meat, 35 minutes is sufficient.

Remove the steak from the oven. The coarse salt layer, after roasting, becomes a very hard and slightly golden plate. With the help of a large knife – use the opposite side to the wire -, hit the entire side of the steak to break the crust. Remove the salt plate and let it rest for about 10 minutes before slicing, which is for the meat “juices” to migrate to the center.

Allergens: Milk.

2- Picanha in the Frying Pan

A simple and tasty way to cook Picanha is in the frying pan. It is an excellent idea when you want to eat steak without wasting too much time in the kitchen.

Ingredients

• 500g of Picanha in slices
• 3 cloves of crushed garlic
• 1 pinch of coarse salt
• Black pepper
• 1 tsp of oil or butter to fry

Directions

Cut the Picanha into slices about 1 finger thick and season with garlic, salt and, pepper to taste.

Bring frying pan with the butter (or oil) to the fire and, when it is hot, brown the slices of Picanha for 3-4 minutes on each side to sear it. Leave a little more if you like the meat well done.

Remove your steak from the frying pan to the plate and let it rest for a while before cutting, so that the juices settle and become more juicy.

3 – Reversed Picanha

This recipe is so delicious, because as the fat cover is inside the meat is juicy, tender and very tasty. It is a great option to prepare for a Sunday lunch.

Ingredients

• 1kg de Picanha
• Chopped pepperoni sausage
• Grated provolone cheese
• 1 small onion, chopped
• Chopped garlic
• Chopped parsley
• Coarse salt
• Chili or black pepper

Directions

Take the steak, clean it. Leave it with a medium layer of fat.

With a very sharp knife, make an incision in the center of the widest part of the steak, to do this, stick the knife in the steak until you reach more or less missing a finger to cross the meat. Then expand the hole until it is about 1.5 cm on each side.

Now the most important and delicate part of this recipe arrived, to turn it inside out. Carefully, force the thinnest part into the Picanha to be able to turn it inside out, so you will have the fat cover on the inside. The process is easy, but it has to be done with caution.

Using coarse salt, season the inside, rubbing a little salt, without leaving grains of salt, as the filling is sufficiently salty.

Now, fill the Picanha with all the ingredients, pepperoni, cheese, onion, garlic, parsley and, pepper. Fill the steak well by squeezing the ingredients inside, then, using toothpicks close the opening of the steak well.

Then season the meat on the outside with salt, place it in a pan, cover with aluminum foil and bake for 50 minutes at 200ºC.

Keep an eye, as the time of the meat can vary.

Remove the foil, let the surface brown. Turn off the heat, let it sit in the oven for 5 minutes, then cut the meat into slices, remove the sticks from the tip and serve.

Allergens: Milk.