Grilled Brazilian Picanha
Grilled Brazilian Picanha
INGREDIENTS
Coarse salt as needed
Mustard powder ¼ teaspoon
lemon pepper or freshly ground black pepper to taste as needed
Dried parsley ½ teaspoon
Medium white onion, quartered 1 onion
Garlic heads, pealed 3 heads
Olive oil ½ cup
LET'S GET COOKING!
Make the sofrito, add the onion, garlic and olive oil to a blender, or food processor and pulse a few times, until you reach a chunky paste consistency. Can be stored in an air tight container in your fridge for up to 5 days.
Preheat the grill to 350F.
In a small bowl, mix 2 tbsp of sofrito, mustard, dry parsley and a drizzle of olive oil. Set aside.
Score the fat cap of the picanha then season with salt and the lemon pepper, then rub the sofrito mixture all over the picanha.
Place the picanha onto the grill, and cook it on all sides to your desired doneness. Note: you may need to move the picanha to indirect heat after all sides are marked to complete the cooking process.
Remove the picanha from the grill, and let it rest for 10 minutes before slicing it.