Picanha Recipe | Brazilian Culotte Steaks

Coulotte Steak, aka Picanha is the almighty queen of the Brazilian churrasco! This juicy and tender grilled Picanha recipe will leave your amigos speechless!

📝 Ingredients

• 2.5 lbs of Picanha / SRF AMERICAN WAGYU BLACK GRADE CULOTTE
• Coarse Salt to taste
• 2 Tbsp of Brazilian Sofrito
• 1/4 tsp mustard powder
• lemon pepper (or freshly ground black pepper to taste)
• 1/2 tsp dried parsley
• 1 cup of toasted cassava flour
• 1/2 cup of unsalted butter
• 1/2 an onion (sliced)
• 2 Tbsp of fresh cilantro (chopped)
• 4 whole eggs
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Preheat the grill to 350F.
2. 2In a small bowl, mix the sofrito, the mustard, the dry parsley and a drizzle of olive oil. Set aside.
3. 3Cut the meat the same direction as the fibers into 4 steaks.
4. 4Season the steaks with salt and the lemon pepper, then rub the sofrito mixture on the steaks.
5. 5Add the steaks to the grill, and grill them on all sides to your favorite doneness.
6. 6Remove the steaks from the grill, and let them rest for 5 mins before slicing them.
7. 7While the steaks are resting make the farofa.
8. 8On a stove top melt the butter in a medium skillet over medium heat.
9. 9Add the onions to the pan and sauté until the onions are transparent, about 2 minutes.
10. 10Add the eggs to the pan, and scramble them gently.
11. 11When the eggs are cooked, but still soft, add the cassava and stir.
12. 12Remove the pan from the heat, add the cilantro and stir to combine.
13. 13Season with salt and pepper.
14. 14Slice the steaks across the fibers, and serve with the farofa.