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RECEITA DURASA

DURASA

Skewered Picanha

5 servings

Ingredients

  • 1.4 kg picanha (rump cap)

  • Parrilla salt to taste

  • 4 tablespoons butter

  • 3 tablespoons chopped onion

  • 1 tablespoon tomato paste

  • Smoked creamy pepper sauce to taste

  • 350 ml beer

  • Onion, garlic, and parsley seasoning to taste

  • 6 biquinho peppers

  • 1 tablespoon cornstarch

  • 400 g garlic bread balls

Preparation

  1. Cut the picanha into large steaks and season with parrilla salt on all sides.

  2. Grill on the barbecue for approximately 6 minutes on each side.

  3. Melt the butter in a frying pan and sauté the onion until golden.

  4. Add the tomato paste, pepper sauce, beer, and let it reduce.

  5. Season with onion, garlic, parsley, biquinho pepper, and finally add cornstarch diluted in a little water.

  6. To accompany, place the garlic bread on the grill with the cut side down and grill for about 1 minute, turn it over with the cut side up, grill for about 3 more minutes. Finish with the cut side down until golden brown.

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