10/09/2021
Brazilian Picanha Steak
Picanha (pronounced pee-kahn-yah) steak is a super popular cut in Brazil.Tenderer than ribeye, this cut is best suited for quick cooking over high heat, such as grilling or broiling.
Ingredients:
For the Rice:
1 c. long-grain white rice
1 tbsp. extra-virgin olive oil
6 cloves garlic, crushed
1 tsp. chopped chives or parsley
For the Beans :
3 slices bacon, chopped
1 white onion, chopped
1/4 c. marsala wine
1 tsp. garlic powder
1 tbsp. tomato paste
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
2 (15-oz.) cans pinto beans
2 bay leaves
For the steak :
1 picanha steak
Kosher salt
Directions :
-Make rice: In a medium bowl, cover rice with water and swoosh around three times to remove starch.
-In a heavy-bottomed pot or Dutch oven over medium-low heat, heat oil. Add garlic and cook until golden and fragrant, stirring occasionally so it doesn't burn, 2 minutes. Remove from heat and strain oil (don't toss it!). Transfer sautéed garlic to a bowl.
-To pot over high heat, add garlic oil and rice. Cook, stirring, 2 minutes. Once toasty, add 2 cups water.
-Bring to a boil, then reduce heat and simmer. Cover with a lid slightly loose so steam can escape and cook until fluffy, about 20 minutes.
-Once cooked, add sautéed garlic.
-Make beans: Transfer rice to a bowl to keep warm and add bacon to pot over medium heat. Cook 2 minutes, then add onion. Cook, stirring occassionally, until soft. Add wine to deglaze pan, scraping up brown bits on bottom of pot with a wooden spoon.
-Stir garlic powder and tomato paste until coated. Add 1/4 cup water and let simmer.
-Season with salt, pepper, and red pepper flakes. Stir until coated.
Add beans and enough water to fill the pot. Add bay leaves and cover pot. Simmer 45 minutes.
-Remove lid and mash beans with a potato masher until consistency thickens. Remove bay leaves.
-Cook steak: Preheat oven to 300º. Place steak fat side-down and remove silver skins on top of steak with a sharp knife. Slice your first slice WITH the grain, then slice remaining steak against the grain in 1" to 1 1/4"-thick slices.
-Season steak slices generously with kosher salt. Trim fat according to your preference.
-Heat a large cast-iron skillet until it's smoking. Add steak and sear until deeply golden, about 2 minutes per side.
-Transfer to preheated oven and cook until steak reaches your desired doneness, an internal temperature of 135º for medium rare.
-Slice thinly and serve with rice and beans.
