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Argentinian Picanha Steak Chilled approx. 1.5 kg
Picanha, also known as top striploin cap, is a cut of steak that comes from the top striploin area near the tenderloin. It’s the upper part of the rear leg near the hip. Just like other striploin muscles, it's relatively underused resulting in a tender and juicy beef.
Marbling and the generous fat cap of Picanha Steak add to the incredible flavour when it cooks. Since Picanha has a generous layer of fat, it retains even more tenderness, especially when thrown on the grill mats.
Try Chilled Argentinian Grain Fed Picanha Steak to enjoy with family and friends!
Argentinian Picanha Steak Chilled approx. 1.5 kg
Picanha BBQ Method:
Step 1: Using a small sharp knife, cut the fat layer of picanha, without cutting to the meat, in a cross-hatch pattern.
Step 2: Massage 1 tablespoon of salt into crevices, and season with freshly ground black pepper.
Step 3: If you want to skewer the steak, cut the picanha lengthwise into three equal pieces.
Step 4: Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up. Season the unseasoned parts of the steak with salt and pepper.
Step 5: Preheat the grill to high. Apply a thin layer of oil using a brush or paper towel.
Step 6: Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
Step 7: Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve.
