Picanha with Papas Braves
Picanha is Brazil’s favorite beef cut yet is still relatively unknown in the US market. Picanha is the rump cut and has a trademark cap of fat that adds flavor and delicious cooking fat to this cut.
Picanha with Papas Bravas
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Picanha is Brazil’s favorite beef cut yet is still relatively unknown in the US market. Picanha is the rump cut and has a trademark cap of fat that adds flavor and delicious cooking fat to this cut.
Ingredients
2 medium or 1 pound Russet potatoes
1 to 2 cups Organic Valley© Ghee
- 1⁄2 teaspoon kosher salt
- 1 sprig flat leaf parsley, chopped
- 1 thyme sprig, leaves chopped
- 2 cups flat leaf parsley
- 4 garlic cloves
1⁄2 cup Extra Virgin Olive Oil
4 tablespoons lemon juice
1⁄4 teaspoon crushed chili flake
- 1⁄2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 1 teaspoon smoked paprika
- 1⁄4 teaspoon salt, or to taste
- 1⁄8 teaspoon black pepper, cracked, to taste
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Two 6 ounce Organic Prairie© Picanha
kosher salt
1⁄4 white onion, minced
2 cloves garlic
1⁄8 cup olive oil
Papas Bravas
CHIMICHURRI
SMOKED PAPRIKA AIOLI
Picanha
REFOGADO
Directions
For the Papas Bravas
Preheat oven to 450 F. Line a baking sheet with parchment paper and pierce a dozen small holes evenly on the outside of the potatoes. Bake for 15 minutes, roll potatoes over and bake an additional 15 min. Remove from the oven and allow to cool until comfortable to the touch. Cut potato lengthwise into large 1⁄2 to 3⁄4 inch wide steak fries. Heat a skillet with 2 cups of ghee or olive oil. Carefully fry potatoes in batches until uniformly golden brown. Remove and drain on paper towels. Repeat this step until all potatoes are cooked. Serve with a sprinkle of kosher salt and chopped parsley and thyme.
For the CHIMICHURRI
In a blender, combine all chimichurri ingredients and blend until smooth. Taste and adjust to suit your desires.
FOR THE SMOKED PAPRIKA AIOLI
Add all ingredients to a small bowl and stir to combine. Season to taste with salt and pepper and balance with more lemon juice to suit your taste. Serve immediately or transfer to the refrigerator in an airtight container for up to a week.
FOR THE PICANHA
One hour before cooking, remove the Organic Prairie Picanha steaks from the refrigerator so they can naturally warm to room temperature, this helps the steaks cook evenly. Bend the picanha so the visible fat cap curves into a C-shaped and envelopes the sides of the steak without fat present as much as possible. Using soaked wooden or metal kebab skewers, thread these laterally through the steaks so they hold the C-shape.
Preheat a grill or bed of coals to high heat. Add all refogado ingredients to a small bowl and stir to combine. Brush steak on both sides with refogado and a sprinkle of salt to suit your taste. Brush grill grates clean and season by wiping with an oiled cloth or brush.
Place steaks directly on the grill so there is room in between them and allow to cook without moving for 2 to 3 minutes until the underside is nicely browned. Flip and repeat on the opposite side. For a medium-rare steak remove the steak from the grill when the inside temperature reads 125 F using a meat thermometer. Allow the steak to rest loosely covered in aluminum foil in a warm place for 5 minutes. Slice across the grain and arrange on a plate. Sprinkle sliced steak with a little kosher salt. Serve with papas bravas and side sauces of chimichuri and smoked paprika aioli.
