RECIPE:Grilled Brazilian Picanha
- Prep Time: 15 mins
- Cook time: Less than an hour
Serves 4
Ingredients
Coarse saltas needed
Mustard powder¼ teaspoon
lemon pepper or freshly ground black pepper to tasteas needed
Dried parsley½ teaspoon
Medium white onion, quartered1 onion
Garlic heads, pealed3 heads
Olive oil½ cup
Cooking directions
Make the sofrito, add the onion, garlic and olive oil to a blender, or food processor and pulse a few times, until you reach a chunky paste consistency. Can be stored in an air tight container in your fridge for up to 5 days.
Preheat the grill to 350F.
In a small bowl, mix 2 tbsp of sofrito, mustard, dry parsley and a drizzle of olive oil. Set aside.
Score the fat cap of the picanha then season with salt and the lemon pepper, then rub the sofrito mixture all over the picanha.
Place the picanha onto the grill, and cook it on all sides to your desired doneness. Note: you may need to move the picanha to indirect heat after all sides are marked to complete the cooking process.
Remove the picanha from the grill, and let it rest for 10 minutes before slicing it.