A lean ‘Brazilian bombshell’ with a big, beefy flavour
- Traditionally matured for 35 days for a really deep flavour
- Hand cut by our experienced Butchers
- Sear to rare or medium rare and slice thinly across the grain
Price per kg:
Picanha is packed with deep, rich flavour. Prized in Latin American countries and by barbecue lovers everywhere, cook it rare, slice thinly and serve with a zesty salsa verde.
These steaks are best served rare. Remember to slice these steaks across the grain of the meat for the most tender experience.
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:
Rare: 1 - 1½ minutes per side
Medium Rare: 2 - 2½ minutes per side
Turning the steak only once. Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving.