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Picanha

Description

This churrascaria-style picanha recipe is a version of a famous steak found in Brazilian steakhouses. Serve with a tomato vinaigrette.

Ingredients

• 3 cloves garlic cloves, crushed, or more to taste
• 1 teaspoon kosher salt, or more to taste
• 1 pound beef top sirloin, trimmed of excess fat
• ¼ cup lemon juice
• 1 tablespoon olive oil, or as needed

Steps

1. Mix crushed garlic and salt together in a bowl until it makes a paste.
2. Rub garlic paste all over meat. Place in a bowl; cover with lemon juice. Marinate 30 minutes to 4 hours. Remove meat from lemon juice. Baste with olive oil.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Cook meat on the preheated grill, turning frequently until outer edges are charred, but center is still raw, about 5 minutes. Remove from heat; slice off charred edges, cutting against grain.
5. Return raw meat to the grill. Cook until meat is firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).