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Picanha With Chimichurri #8992580 01/23/24 04:19 AM
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The butcher at Central Market sold me on buying a USDA Prime sirloin cap steak, or Picanha as it is known in Brazil. It's cut from the rump, has a great fat cap on it, has nice marbling, and is very tender. I decided I'd make some Chimichurri to go on top. The salad was Rio Grande Ruby Red grapefruit, toasted Texas pecans, avocado, Wisconsin blue cheese, and red onion on mixed greens. The brocoli was just seared with EVOO, garlic, sea salt, and lemon.

The beef is fantastic and is a good value at $8/lb considering it was Prime.

[Linked Image]
[Linked Image]

Re: Picanha With Chimichurri [Re: Gringo Bling] #8992591 01/23/24 04:51 AM
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Perfect delivery. Beautiful plate!

I'd lick that plate clean.

Re: Picanha With Chimichurri [Re: Gringo Bling] #8992593 01/23/24 04:53 AM
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That's a home run up up up


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Re: Picanha With Chimichurri [Re: Gringo Bling] #8992612 01/23/24 11:22 AM
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Fine looking meal!

Re: Picanha With Chimichurri [Re: Gringo Bling] #8992650 01/23/24 01:09 PM
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Yum , grill

Re: Picanha With Chimichurri [Re: Gringo Bling] #8992655 01/23/24 01:29 PM
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One of my favorite cuts. Great looking cook!


Follow my BBQ Adventures on Instagram and YouTube! @mikebowerstv
Re: Picanha With Chimichurri [Re: Gringo Bling] #8992676 01/23/24 02:00 PM
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Real nice!


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Re: Picanha With Chimichurri [Re: Gringo Bling] #8992699 01/23/24 02:39 PM
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Have to try one. But, I'll leave of that "vile weed" roflmao

Re: Picanha With Chimichurri [Re: Gringo Bling] #8992794 01/23/24 04:19 PM
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It's on my radar now, too. A lot of recipes show the cut slices with a heavy band of fat cap still intact. Did you remove it before grilling, Gringo?

Re: Picanha With Chimichurri [Re: Nolanco] #8992818 01/23/24 04:44 PM
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Originally Posted by Nolanco
It's on my radar now, too. A lot of recipes show the cut slices with a heavy band of fat cap still intact. Did you remove it before grilling, Gringo?

I trimmed the fat down, still leaving some on there. If I don't do that, my wife and kids will trim half the piece off to avoid eating the fat.

Re: Picanha With Chimichurri [Re: Gringo Bling] #8993434 01/24/24 03:00 PM
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Originally Posted by Gringo Bling
The butcher at Central Market sold me on buying a USDA Prime sirloin cap steak, or Picanha as it is known in Brazil. It's cut from the rump, has a great fat cap on it, has nice marbling, and is very tender. I decided I'd make some Chimichurri to go on top. The salad was Rio Grande Ruby Red grapefruit, toasted Texas pecans, avocado, Wisconsin blue cheese, and red onion on mixed greens. The brocoli was just seared with EVOO, garlic, sea salt, and lemon.

The beef is fantastic and is a good value at $8/lb considering it was Prime.

[Linked Image]
[Linked Image]


Outstanding.....great cut of meat, cooked right, looks fantastic!

Re: Picanha With Chimichurri [Re: Gringo Bling] #8993454 01/24/24 03:42 PM
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Love cooking Tri Tips, this has been something I have wanted to do. It is a step up for sure. Looks fantastic !

Re: Picanha With Chimichurri [Re: Gringo Bling] #8993778 01/24/24 11:32 PM
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Love that cut and chimichurri is classic with it! Looks great!

Re: Picanha With Chimichurri [Re: Birddogger] #8993833 01/25/24 01:43 AM
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Originally Posted by Birddogger
Love that cut and chimichurri is classic with it! Looks great!


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You cooked yours a little better!

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