Pi­canha steak with chimichurri sauce

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Pi­canha steak is one of Brazil’s most pop­u­lar beef cuts and is also avail­able in South Africa. It’s a bone­less cut from above the sir­loin and rump, has a layer of fat on one side and is de­li­ciously ten­der. Cook it over the coals and serve with chimichurri sauce.


6 por­tions

1 pi­canha steak, about 2 kg olive oil salt and pep­per



match­stick sweet potato chips may­on­naise chopped gherkins salad of rocket, tomato and onion

Prepa­ra­tion time: 30 min­utes Rest­ing time: 20 min­utes Cook­ing time: 20 min­utes, depend­ing on de­sired de­gree of done­ness

small bunch of pars­ley, leaves only, finely chopped 2-3 chillies, seeded and chopped 15 ml (1 T) dried oregano 5 ml (1 t) pa­prika 125 ml (½ c) olive oil 60 ml (¼ c) red wine vine­gar salt and pep­per

1 Steak Rub the meat all over with oil and sea­son well with salt and pep­per. Set aside for 10 min­utes.

2 Chimichurri sauce Mix the in­gre­di­ents and set aside. 3 Rapidly seal the meaty side of the steak over hot coals. Turn so the fatty side faces down. Raise the grill and braai un­til the fatty layer is crisp, most of the fat has been ren­dered and the meat is cooked to the de­sired de­gree of done­ness. 4 Leave to rest for 10 min­utes so the juices can be re­ab­sorbed, then slice.

5 To serve Serve the steak with the sauce, match­stick sweet potato chips, may­on­naise, chopped gherkins and a salad of rocket, tomato and onion.

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