Sirloin Cap (Picanha)

Ingredients for 5

• Sirloin cap (Picanha)

• Sea salt (fine)

Directions

• 

  Step 1

  Cut 2 inches (5cm) thick steaks from a Sirloin cap

• 

  Step 2

  Brine adding one tea spoon of fine sea salt every 400 grams of meat. Leave in the fridge for 24 hours.

• 

  Step 3

  Take it off the fridge and let it rest for one hour at ambient temperature.

• 

  Step 4

  Vacuum bag each steak singularly or all togheter.

• 

  Step 5

  Cook with the ANOVA cooker for 2.5 hours at 53 C degrees.

• Step 6

• Finishing Steps

• 

  Step 0

  Finish cooking by grilling at high temperature. 20 seconds each side of the steak. Serve to family and friends!

• 

  Step 1

  Cimichurri Sauce Ingredients 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. kosher salt, plus more ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil

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