Grilled Picanha, a main course with a side dish that celebrates Brazilian cuisine. A perfect meal in its simplicity.
Pat the meat dry with paper towels.
Prepare the grill by turning on the burners and letting it heat until very hot.
Cut the picanha perpendicularly into four evenly thick slices.
Place the meat on the hot grill with a pinch of rosemary.
Cook the meat to the desired doneness, turning it only once.
Measure the internal temperature of the meat to achieve the desired doneness (rare: 55°C, medium: 60°C, well done: over 60°C).
Let the meat rest for 10 minutes to redistribute the juices.
Add grill salt and serve.
Grill
Kitchen thermometer
Suitable for a summer barbecue or a dinner with friends with an exotic flavor.
Argentina
| Energy (kcal) | 198.72 |
| Carbohydrates (g) | 4.4 |
| of which Sugars (g) | 4.22 |
| Fat (g) | 78.74 |
| of which Saturates (g) | 0.36 |
| Protein (g) | 88.27 |
| Fiber (g) | 1.6 |
