Picanha with Avocado Salad and Chili Sauce

Churasco

Meat

Picanha with Avocado Salad and Chili Sauce

While Picanha, the sirloin cap, in South America is classically grilled on a skewer over an open flame, Otto’s way is to refrain from any fancy frills and stick with the basics. He simply fires up the burners of his O.F.B. and grills his Picanha recipe without skewers, without the fire and 8 simple steps. Simply cut the sirloin cap into steaks and off you go to your O.F.B. Make sure to ask your butcher for the sirloin cap with a nice fat layer on the cut. This will protect the meat while grilling and keeps the cut nice and juicy. And the taste – there’s no match for a hunk of grilled sirloin cap with a nice fat layer.

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1500°F / 900°C
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