Picanha with Mediterranean riconi salad

Picanha with a bright, fresh; gluten free orzo salad.

Author

Chad Kaplan

Prep Time: 10:00

Recipe Time: 08:00

Temperature : 130F / 54.4C

Ingredients

• Picanha
• Salt
• Pepper
• 1 cup uncooked Trader Joe’s gluten free riconi, prepared to package directions
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 red onion, diced
• 2 Roma tomatoes, seeded and diced
• 1/3 cup of your favorite Italian dressing
• Crumbled feta to taste
• Butter for basting steak during sear

Directions

1. Sealed and Sous vide picanha at 130 for 8 hours
2. Prepare salad by mixing all ingredients and adjusting dressing, salt and pepper to taste. Salad should be made 6-8 hours before service to allow flavors to marry.
3. Shock picanha in ice bath
4. Sear picanha in cast iron pan, basting with better.
5. (Option) place picanha fat cap up in pan and broil until fat is brown and crisp

Finishing Steps

1. Plate riconi salad. Top with feta. Slice picanha and shingle on plate around salad.