Ready to cook up the famous Brazillian steakhouse cut? Picanha is where it's at. Also known as the Sirloin Cap, this cut is so easy to cook with sous vide. Perfect tenderness, every single time. Ready to get started? Here's how to get started.
Ingredients:
- 1 Picanha, at least 2 lbs
- Salt to taste
Recipe:
1. Preheat your sous vide circulator in a water bath, from 129-133F, depending on your desired steak doneness.
2. Salt both sides of the picanha generously and place in a freezer-style zip top bag or vacuum seal bag.
3. Place the bagged picanha in your sous vide water bath from 1-3 hours. The longer you go, the more tender the meat will be. I like 3 hours.
4. After cooking in the water bath, remove the picanha from the bag and dry thoroughly with paper towels.
5. Finish the picanha by searing it on all sides. You can do this on a lit BBQ chimney with a grill grate, right over your grill, in your oven's broiler, or even in a frying pan. If finishing over a lit BBQ chimney, sear on all sides for about 30 seconds on each side.
6. Let the picanha cool for at least 5 minutes before slicing.
Simple Guacamole:
Ingredients
- 1 large avocado
- 1 tsp of salt
- 2 tbsp of onion powder or about half a finely diced onion
- 1 tbsp of sliced jalapenos
- The juice of a lime
1. Combine all ingredients in a bowl and mash together until well combined.
