Brazilian Hybrid Style Picanha Steak Carnivore Recipe
I've not shared much in regards to recipes since going carnivore partially because in many ways I had to relearn to cook. When left with only meat and fat I realized that I didn't even know how to properly cook a steak.
Now six months as a carnivore I'm finally officially getting my bearings. Picanha is one of my favorite steaks and recently I've been doing this home made play on the brazilian method.
This is how it starts, the picanha is the top cap of the sirloin piece of the cow, the best part is in the very tip. It was salted and set on a rack on a plate in the open air in the fridge overnight before this was taken.
Then I sliced it like this, they're usually best about an inch thick. I saw in a video that picanha is best as steaks, but I also like the ideas of skewers so I improvised. Usually if they're cooked on skewers the pieces are much thicker.
So I just put them like this onto grill skewers. The curved shaping is important for a moist and tasty end product.
To grill, start by getting only half the grill hot. Lay the steaks on the cool side of the grill to start and cook flipping occasionally for about 20 minutes. Then move to the hot side, sear on both sides and allow to rest about 10 minutes. Serve!
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