Picanha Recipe | Brazilian Culotte Steaks
Coulotte Steak, aka Picanha is the almighty queen of the Brazilian churrasco! This juicy and tender grilled Picanha recipe will leave your amigos speechless!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.5 lbs of Picanha / SRF AMERICAN WAGYU BLACK GRADE CULOTTE
- Coarse Salt to taste
- 2 Tbsp of Brazilian Sofrito
- 1/4 tsp mustard powder
- lemon pepper (or freshly ground black pepper to taste)
- 1/2 tsp dried parsley
- 1 cup of toasted cassava flour
- 1/2 cup of unsalted butter
- 1/2 an onion (sliced)
- 2 Tbsp of fresh cilantro (chopped)
- 4 whole eggs
- salt and pepper to taste
Instructions
- 1
Preheat the grill to 350F.
- 2
In a small bowl, mix the sofrito, the mustard, the dry parsley and a drizzle of olive oil. Set aside.
- 3
Cut the meat the same direction as the fibers into 4 steaks.
- 4
Season the steaks with salt and the lemon pepper, then rub the sofrito mixture on the steaks.
- 5
Add the steaks to the grill, and grill them on all sides to your favorite doneness.
- 6
Remove the steaks from the grill, and let them rest for 5 mins before slicing them.
- 7
While the steaks are resting make the farofa.
- 8
On a stove top melt the butter in a medium skillet over medium heat.
- 9
Add the onions to the pan and sauté until the onions are transparent, about 2 minutes.
- 10
Add the eggs to the pan, and scramble them gently.
- 11
When the eggs are cooked, but still soft, add the cassava and stir.
- 12
Remove the pan from the heat, add the cilantro and stir to combine.
- 13
Season with salt and pepper.
- 14
Slice the steaks across the fibers, and serve with the farofa.