Picanha

Ingredients for 4

• 1kg Picanha (should have homegeneous thickness, ideally less than 5cm)

• Salt

• Pepper

Directions

• Step 1

  Perform cross-cuts on the fat side of the picanha piece and season both sides with salt & pepper.

• Step 2

  Sear on hot skillet, starting with the fat side first, allowing fat to melt and facilitate searing on the other side.

• Step 3

  Re-season with salt & pepper and quickly vacuum seal in sous vide bag.

• Step 4

  Set sous vide bath and cook.

• Step 5

  Open bag, dry the meat with paper and re-sear all sides on a hot skillet till properly browned. Serve immediately with grilled vegetables.

• Finishing Steps

• Step 0

  Open bag, dry the meat with paper and re-sear all sides on a hot skillet till properly browned. Serve immediately with grilled vegetables.

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