Picanha Grelhada (Brazilian Steak)

Ingredients

• 1¼ kg beef steak, picanha cut, fat cap on
• 2 tbsp salt
• 1 tbsp black pepper
• 2 tbsp olive oil
• 3 garlic, minced
• 2 lime, cut into wedges
• 4 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 500 g white rice, cooked, for serving

Method

1. 1.

   Score and cut the picanha — Score the fat cap of the picanha in a crosshatch pattern, then cut the meat into thick steaks following the grain.

2. 2.

   Season the steaks — Rub the steaks all over with olive oil, garlic, rosemary, salt, and black pepper, letting them sit at room temperature for 15 minutes.

3. 3.

   Grill the steaks — Grill over hot coals fat-side down first for 4-5 minutes to render the fat, then flip and grill each side for 3-4 minutes for medium-rare.

4. 4.

   Rest and slice the steaks — Rest the steaks for 5 minutes, then slice against the grain and scatter with parsley. Serve with lime wedges and white rice.