picanha steak

A classic recipe for tasty and beefy grilled picanha

Grilled Picanha Steak Skewers

Picanha steak (3-4 lbs)

tbsp kosher salt

tbsp black pepper

olive oil (to lightly brush beef)

Slice Picanha steak into 1 inch thick slices, cutting against the grain

Score the fat with your knife, about a quarter of an inch deep

Fold each section of beef in half, with the fat side facing out.  Once folded, place each piece on the skewer, poking through the fatty exterior of the beef

Brush skewers lightly with olive oil then sprinkle salt and pepper mixture on top to season the beef

Preheat grill to 450°F - if possible create two temperature zones on your grill

Place skewers on grill grates, ideally over the indirect heat side of the grill.  If you have to place the skewers directly over a burner just be sure to check on your beef every couple of minutes to ensure grill does not flare

Close the lid and cook the skewers for about 20 minutes, flipping every 5-7 minutes

Remove skewers from grill and allow them to rest for about 10 minutes, then serve and enjoy!

This Grilled Picanha Steak is a delicious, juicy grilled steak popular in Brazilian steakhouses. It&#039;s a buttery, melt-in-your-mouth bite of good meat cooked over charcoal with simple seasoning.

Grilled Picanha Steak

picanha steaks (approximately 2 lbs total)

Tablespoons coarse sea salt salt

Prehat your charcoal grill.

Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.

Prep the meat.

Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.

Grill the steaks.

Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.

Rest, slice, and serve.

Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.

https://www.youtube.com/watch?v=AZ7RzOs_3qA

MY SAUCES, RUBS AND MERCH: https://patio-provisions.com/
THERMOWORKS THERMOMETERS: http://www.thermoworks.com?tw=HEYGRILLHEY
RECIPE HERE:  https://heygrillhey.com/picanha-steak/

If you’ve ever been to a Brazilian steakhouse, you’re familiar with picanha. It’s that delicious steak they bring to your table on skewers and slice it freshly grilled right onto your plate. I don’t know about you, but I struggle to say no when this steak is offered, no matter how full I am. It’s just that good.

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00:00:35 - What is Picanha
00:01:57 - How to cut Picanha
00:03:08 - How to skewer Picanha
00:05:25 - How to grill Picanha

LINKS TO STUFF I USE

My Sauces, Rubs and Merch: https://patio-provisions.com/

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

INGREDIENTS
 
3 picanha steaks (approximately 2 lbs total)
2 Tablespoons coarse sea salt or coarse kosher salt

INSTRUCTIONS

Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.

Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.

Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.

Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.

Brazilian Picanha Steak IN YOUR BACKYARD! | How To

Brazilian influenced grilled picanha steak skewers served with chimichurri. Grilled hot and fast and finished over indirect heat for the perfect bite.

Grilled Picanha Steak with Chimichurri Recipe

picanha roast ((We use Snake River Farms))

extra virgin olive oil

SPG Rub

chimichurri sauce

Preheat Grill

Prepare the grill for two-zone (or direct/indirect grilling) method with lump charcoal. (While the grill is coming to temperature is a great time to make the chimichurri.)

Trim Fat

Starting with the fat cap side, carefully remove excess fatty layers so the fat cap is about 1/4 inch thick. Then flip the roast over and remove any silver skin or pockets of fat that are on the underside of the roast.

Score

Make X marks across the fat cap. This will not only allow the rub to get into the fat layer, it also helps when grilling the skewers as the fat renders and falls into the fire.

Slice Into Steaks

Slice the roast into about 2-inches thick slices aiming to keep each slice even. You will likely get five steaks.

Skewer

Fold the individual steak in half, with the fat cap facing out. Then slowly skewer so the Picanha Steak is shaped like a U and the skewer has gone through both folds. Having large thick gauge skewers helps. Place three of the steak cuts per skewer trying to keep the similar sizes on each skewer. The end cuts will be smaller and we typically make sure the smaller cuts are on one skewer as they will cook through first.

Grill Direct

Place the skewers over direct heat and close the lid. After 4 minutes flip the skewer, close the lid, and grill the other side over direct heat.

Grill Indirect

After 4 additional minutes (or your desired sear), move the Picanha to the indirect side and close the lid again. Continue grilling on indirect until the internal temperature of the skewers reaches 125 degrees F for rare, or your desired finishing temperature. It is highly likely the smaller of the two skewers will be done first, so remove them at separate times as they come to the desired internal temperature.

Rest

Remove skewers from the grill when they reach the desired internal temperature and let them rest for 10 minutes.

Slice and Serve

Holding the skewer in one hand and over a wooden cutting board, thinly slice the steak off the skewers and onto the cutting board. Serve the skewers with a dollop of the chimichurri sauce.

Get the best coulotte steak recipe for cast iron searing or grilling this beef cut. Make super tender, juicy “picanha steak”, with complete details on exactly what is coulotte steak and how to cook it. Let’s go!

How To Cook Coulotte Steak Recipe | Sip Bite Go

(8 ounces) coulotte steak ((aka top sirloin cap roast))

olive oil

tsp salt

tsp black pepper

garlic powder

make steak seasoning

Make the coulotte steak seasoning. In a small mixing bowl, combine the salt, black pepper, and garlic powder to make the dry rub.

score coulotte fat cap

Score the coulotte fat cap. Score fat cap in 1/2 inch perpendicular lines. See Sip Bite Go recipe video for coulotte steak for an example.

season coulotte steak

Season coulotte steak. Generously sprinkle steak seasoning all over beef cut.

sear coulotte steak

Sear coulotte steak. Heat a cast iron skillet to medium-high heat. Add olive oil and once it becomes hot and shiny and begins to smoke, add the steak, fat side down. Sear steak about 2-3 minutes until a brown crust forms on the side of the beef touching the pan. Flip the steak and sear the other side for about 2-3 minutes until steak forms a brown crust. Quickly sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but not longer so the steak doesn’t overcook.

check internal temperature

Use a meat thermometer to check the steak temperature. The steak in the Sip Bite go recipe was cooked to medium rare, almost medium at 135°F-140°F. If steak has not yet reached your desired steak temperature, keep flipping it every 20-30 seconds until it reaches temperature. (I recommend to take it off the heat a little before the desired steak temp has been reached, since it continues cooking off of the heat).

rest coulotte steak

Rest steak on a cutting board for 10 minutes, then serve. You can add 1 tbsp butter, or compound butter as seen on Sip Bite Go, on top of steak at this time to melt and add juicy flavor.

grill coulotte steak

Use the same method above, but brush or spray some cooking spray on the grill before adding the steak. Cook steak on high heat (about 500°F). Use the same method of cooking a few minutes on each side, then flipping the steak until it reaches its desired temperature.

How to grill coulotte steak

https://www.youtube.com/watch?v=fKm9TPXWw9A

The BEST coulotte steak recipe for cast iron searing or grilling. ⬇RECIPE BELOW⬇ Make super tender, juicy “picanha steak”, with complete details on exactly what is coulotte steak and how to cook it. Let’s cook steak!

Print recipe -- https://sipbitego.com/coulotte-steak

This beef cut is also called top sirloin cap steak, picanha steak (in Brazil), fat cap steak, sirloin primal cut, rump cap steak (or some other reference to sirloin butt and bottom).

VIDEO HIGHLIGHTS
00:00 Overview for How To Cook Coulotte Steak With Cast Iron Sear.
00:23 Score coulotte fat cap. 
00:46 Combine salt, black pepper, and garlic powder to make coulotte steak seasoning.
00:57 Generously sprinkle steak seasoning all over beef cut. 
01:07 Heat cast iron skillet to medium-high heat.
01:24 Sear steak about 2-3 minutes until brown crust forms. Flip steak.
01:34 Quickly sear edges for 10-20 seconds each to brown them.
01:54 Cook steak to 135°F-140°F for medium rare, medium. 
02:14 Add 1 tbsp butter, or compound butter.
02:30 Rest steak on cutting board for 10 minutes, then serve. 

Ingredients

1 (8oz) coulotte steak (aka top sirloin cap roast)
1 tsp olive oil

For the coulotte steak seasoning
salt
black pepper
garlic powder

1. Make the coulotte steak seasoning. In a small mixing bowl, combine the salt, black pepper, and garlic powder.

2. Score the coulotte fat cap. Score fat cap in 1/2 inch perpendicular lines. See Sip Bite Go recipe video for coulotte steak for an example. 

3. Season coulotte steak. Generously sprinkle steak seasoning all over beef cut. 

4. Sear coulotte steak. Heat a cast iron skillet to medium-high heat. Add olive oil and once it becomes hot and shiny and begins to smoke, add the steak, fat side down. Sear steak about 2-3 minutes until a brown crust forms on the side of the beef touching the pan.

Flip the steak and sear the other side for about 2-3 minutes until steak forms a brown crust. Quickly sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but not longer so the steak doesn’t overcook. 

5. Use a meat thermometer to check the steak temperature. The steak in the Sip Bite go recipe was cooked to medium rare, almost medium at 135°F-140°F. 

If steak has not yet reached your desired steak temperature, keep flipping it every 20-30 seconds until it reaches temperature. (I recommend to take it off the heat a little before the desired steak temp has been reached, since it continues cooking off of the heat). 

6. Rest steak on a cutting board for 10 minutes, then serve. You can add 1 tbsp butter, or compound butter as seen on Sip Bite Go, on top of steak at this time to melt and add juicy flavor.

Print recipe -- https://sipbitego.com/coulotte-steak

Coulotte STEAK TEMPERATURE CHART
* Rare steak (125-130°F) is still red inside.
* Medium rare steak (130-140°F) is red to pink inside.
* Medium steak (140-150°F) is mostly pink, similar to Sip Bite Go photos. 
* Medium well steak (150-160°F) has just a slight bit of pink inside.
* Well cooked steak (160°F) has no red or pink inside.
_____

Want to get that "restaurant quality" taste at home? The secret is all in the sauce! Get my free sauce guide you can print and enjoy again and again: https://sipbitego.com/sauce-recipe-ebook

EASY SAUCES FOR STEAK
Jalapeno Ranch SAUCE For Meats - https://youtu.be/AeZ04yImu6I
Creamy Peppercorn Sauce - https://youtu.be/0e4X50fyfOE

MORE STEAK RECIPE IDEAS
Flank Steak Marinade - https://youtu.be/J8PUnKSmnIU
Sous Vide RIBEYE Steak - https://youtu.be/W1lHVr0OGLU
Sous Vide MAYO SEAR For Beginners - https://youtu.be/uVRBGrN-Rec
Sous Vide TRI TIP Roast - https://youtu.be/cAwkMeRCi3c
Sous Vide PRIME RIB - https://youtu.be/e-t_UdbdVZI
Sous Vide Porterhouse Steak - https://youtu.be/A_JLjyeVNw8
How To Vacuum Seal Ribeye - https://youtu.be/M01Zv1F0EI8
Sous Vide T Bone Steak - https://youtu.be/DTlaWKhbOgI

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#sipbitego #steaks #bbq #coulotte #coulottesteak #picanha #picanhasteak #beef #steakrecipe #steaks #castironcooking

Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to sous vide cooking. https://www.sipbitego.com

_____

https://www.youtube.com/watch?v=fKm9TPXWw9A&feature=youtu.be

How To Cook Coulotte Steak - Cast Iron Sear (AKA PICANHA)

Picanha Steak seasoned and smoked over charcoal on a drum smoker

Smoked Picanha

whole picanha roast 3-4lbs

Tablespoons Killer Hogs TX Rub

Prepare Drum smoker or other pit for indirect cooking at 275°F

Remove picanha roast from packaging and trim away sinew or silver skin from the meat side.  Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.

Season the picanha with TX Rub on all sides.

Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.  

Remove from the pit once the internal temperature reaches 122-125°F 

Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.

I think Malcolm had Beefgasm on that one...

Just cooked this tonight. I've been eyeing this cut at Publix for a couple weeks, wondering how to cook it. It was delicious!

yes.  just keep the meat on opposite side of the Slow 'N Sear and be sure your temp is hovering between 250 to 300.

I have done this several times now @ 275 degrees /  direct heat on my green egg.  Smoked with pecan wood.  Amazing flavor and melts in your mouth.

I can vouch for the Butcher Shop in Pensacola.   Twice a month stops.  And will pick up this cut soon to try it out.

Came out beautifully on my Napoleon water smoker - not much for bark/crust, so I finished it over the lowest grate just above the charcoal. Sealed everything in, best thing I've done yet in the smoker!

https://www.youtube.com/watch?v=3QS62vLKPE4

Whole Smoked Picanha  – Picanha Steak seasoned and smoked over charcoal on a drum smoker
 
#picanha #smokedpicanha #howtobbqright
 
Smoked Picanha Recipe

WHAT MALCOM USED IN THIS RECIPE:
- Wagyu Picanha sourced from The Butcher Shoppe https://bit.ly/TheButcherShoppeFL
- Red Handle 5" Flex Knife https://bit.ly/H2QKnife5
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Red Handle 12" Slicer Knife http://bit.ly/H2QKnife12inch
 
This might very well be the absolute best beef roast I’ve ever cooked.  The Picanha or Sirloin Top Cap is an extremely tender beef roast topped off with a 1/4” layer of delicious fat.  It lies right on the top of the whole sirloin and is often used in Brazilian steak houses or in the US as coulotte steaks.  

Top Sirloin Cap “Picanha” is most often sliced into steak size pieces and grilled, but I decided to treat it a Prime Rib.  For this recipe I scored the fat side into 1” diamonds and seasoned the whole roast with my TX seasoning.  It’s a course mix of Salt and Black Pepper that gives beef a Texas style bark.  

To smoke the whole picanha I fired up my Gateway drum and brought the temperature up to 275°F.  The roast went on the pit fat side down so the meat juices would drip directly on the coals.  Cooking it this way makes the fat render and turn crispy as the bark develops all around.  The whole cook only took about 1 hour to get the internal up to 122-125°.  

At this point I rested the picanha for 15 minutes and then sliced it against the grain.  I was blown away by the flavor and tenderness.  The bark was perfect, the crunchy salt and pepper balanced perfect with the big beef flavor of medium rare picanha. This is one cut of beef that is way under-rated and you need to try it!

Ingredients:
- 1 whole picanha roast 3-4lbs
- 2 Tablespoons Killer Hogs TX Rub

Directions:
1. Prepare Drum smoker or other pit for indirect cooking at 275°F
2. Remove picanha roast from packaging and trim away sinew or silver skin from the meat side.  3. Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.
4. Season the picanha with TX Rub on all sides.
5. Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.  
6. Remove from the pit once the internal temperature reaches 122-125°F 
7. Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.
 
Connect With Malcom Reed: 
http://howtobbqright.com/
Facebook - https://www.facebook.com/HowToBBQRight/
Twitter - https://twitter.com/howtobbqright
Instagram - https://www.instagram.com/howtobbqright/
TikTok - https://www.tiktok.com/@howtobbqright/

Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor! Check out also our picanha roast!

2-3 lbs picanha roast

Chimichurri sauce (Recipe in the notes (OPTIONAL))

Lime wedges

SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.

Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!

SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending on how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!

PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C).  Carefully, oil the grates of your grill!

GRILL THE PICANHA STEAKS:  Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly.

Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.

LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with foil,  before slicing to allow their juices to distribute.

SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

https://www.youtube.com/watch?v=gzdIwbKqmjc

https://www.easyanddelish.com/grilled-picanha-steak/
Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor.  This easy picanha steak recipe is paleo, keto, low carb, gluten-free, dairy-free, 2 ingredient, and whole30 and will have them coming back for more! Recipe below.

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Other recipes you might enjoy:
--Picanha Roast Recipe: https://youtu.be/vF8ezl8ZTI0
--Marinated Skirt Steak Recipe: Mexican Carne Asada: https://youtube.com/shorts/zEcHDvP8jsQ
--How to Cook Skirt Steak: https://youtu.be/tOnhu7-zeSE
--5 Skirt Steak Marinade Recipes: https://youtu.be/N9c5R_XTuao
--Grilled Pork Chops: https://youtu.be/jXyjXcqk20g
--Mexican Carne Asada Marinade Recipe: Mexican Skirt Steak Marinade Recipe: https://youtu.be/2QGhNfhCWgo
--Grilled Salmon with Caribbean Salsa & Grilling Salmon Guide: https://youtu.be/VG33fr5qVoY
--Air Fryer Steak: https://youtu.be/P_fxbnCXVs8
--Flank Steak for the Win!  https://youtube.com/shorts/cgINvvxqRdo


EASY PICANHA RECIPE
Ingredients for Picanha Steak Recipe:
**2-3 lbs picanha roast (I used USDA CHOICE because it is cheaper and is still tender (other names: top sirloin cap, rump cover, rump cap, or culotte steak). NOTE: Do NOT remove the fat cap! Because it is a tender cut, there is no need to pay more for USDA prime or Wagyu.)
**2-3 TBSP of rock salt or 1 tablespoon per pound of meat

SERVE WITH:
Chimichurri sauce Recipe in the notes (OPTIONAL)
Lime wedges

Instructions how to cook picanha on grill:
1. SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.
2. Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but do score the fat cap!
3. SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!
4. PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!
5. GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to cook more evenly.
6. Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.
7. LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra undissolved rocks of salt, and let the steaks rest for 5 minutes, tented with foil, before slicing to allow the juices to distribute.
8. SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

Recipe Notes:
CHIMICHURRI SAUCE
In a medium bowl, mix well:
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
4 cloves garlic, minced
1 small red chili, de-seeded and finely chopped
¾ teaspoon dried oregano
1 teaspoon coarse salt
½ teaspoon of black pepper
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
The ingredients must be finely chopped, with a chunky texture.


#shorts #grilledsteak #picanha #steaks #keto #lowcarbrecipe #lowcarbrecipes #ketorecipes #paleofood #paleo #grilling

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