Eosinophilic Esophagitis Friendly Brazilian Picanha
Total time1 hr
Prep time20 min
Cook time25 min
4.7(25)
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Learn more →Ingredients
4 servings
For the steak
- 2 lb picanha (top sirloin cap), fat cap intact, cut into 3–4 thick steaks
- 1 ½ tsp coarse sea salt
- 1 tsp smoked paprika
- ½ tsp freshly ground black pepper
- 1 tbsp avocado oil
For the chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed
- ¼ cup fresh oregano leaves
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- ⅓ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Score the fat cap of each picanha steak in a crosshatch pattern, cutting through the fat but not into the meat, to prevent curling during searing.
- 2
Pat the steaks completely dry with paper towels. Rub the coarse sea salt, smoked paprika, and black pepper evenly over all sides of each steak.
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