Picanha!
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Happy Independence Day everyone! I finally scored some ‘Picanha’ aka Sirloin Cap or Coulette. I made a batch of garden fresh Chimichurri to pair with it…quite possibly the best steak I’ve ever eaten! (…and I’m a rib eye snob!)
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Happy Independence Day everyone! I finally scored some ‘Picanha’ aka Sirloin Cap or Coulette. I made a batch of garden fresh Chimichurri to pair with it…quite possibly the best steak I’ve ever eaten! (…and I’m a rib eye snob!)
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Joe Hell Those look delicious and while I hate spinach it still looks good there. Did you have a thought process behind skewering them?
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Joe Hell Those look delicious and while I hate spinach it still looks good there. Did you have a thought process behind skewering them?
Jonathon no spinach! That is a combo of cilantro, flat leaf parsley, fresh oregano, chile, oil and vinegar. As far as the skewering goes, I’ve seen this cut prepared like that so I thought I’d give it a shot. I’m going back to butcher today for more!
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Joe Hell Oh, that sounds a LOT better than spinach! How much vinegar? I would think a little bit of freshly crushed garlic would go well with that!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Oh, that sounds a LOT better than spinach! How much vinegar? I would think a little bit of freshly crushed garlic would go well with that!
Jonathon oh yeah…Garlic!!! Lots of garlic! If I remember correctly I used 1 cup of finely minced cilantro and a half cup of minced flat leaf leaf parsley and 4 TBL minced fresh oregano. One whole head of Garlic…keep mincing! One sliced Serrano and three chopped pickled jalapeño. One half Walla Walla Sweet Onion diced fine. One cup red wine vinegar. 1 1/2 cup olive oil. 2 teaspoon kosher salt, fresh cracked pepper and a pinch of red pepper flake.
Combine the onions pepper, garlic and vinegar and let rest while mincing the hell out of the leafy stuff. Mix the green material with the previous and whisk in the oil. This is a pretty large batch…close to 4 cups. It’s so good I could almost take shots of it.
This works great as a marinade too. Three hours to overnight for beef. Due to the acidity I’d say 20-30 minutes on shrimp or up to an hour or two on chicken or pork.
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Happy Independence Day everyone! I finally scored some ‘Picanha’ aka Sirloin Cap or Coulette. I made a batch of garden fresh Chimichurri to pair with it…quite possibly the best steak I’ve ever eaten! (…and I’m a rib eye snob!)
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That looks amazing, I am going to grill some shrimp tomorrow now!
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I cooked one of my Picanha’s today (forgot to take a picture), and it was good, I paired it with a chimichurri sauce like Joe Hell did as well. I still can’t put it ahead of a ribeye though. Jonathon as for his skewering method I believe that is the traditional Brazilian/Argentine way of preparing the meat. If you’ve ever been to a Brazilian steakhouse, they bring it to you table like that, and carve it off the skewers. While on ATBBQ’s, the Sauce, youtube page Chef Tom has a video where he prepares it that way as well then cooks it on a Yoder Charcoal grill.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I cooked one of my Picanha’s today (forgot to take a picture), and it was good, I paired it with a chimichurri sauce like Joe Hell did as well. I still can’t put it ahead of a ribeye though. Jonathon as for his skewering method I believe that is the traditional Brazilian/Argentine way of preparing the meat. If you’ve ever been to a Brazilian steakhouse, they bring it to you table like that, and carve it off the skewers. While on ATBBQ’s, the Sauce, youtube page Chef Tom has a video where he prepares it that way as well then cooks it on a Yoder Charcoal grill.
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Happy Independence Day everyone! I finally scored some ‘Picanha’ aka Sirloin Cap or Coulette. I made a batch of garden fresh Chimichurri to pair with it…quite possibly the best steak I’ve ever eaten! (…and I’m a rib eye snob!)
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