Name: Picanha Steak With Rice And Beans
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Brazilian
Ingredients: 1 cup (185g) long-grain rice; 1 tbsp extra-virgin olive oil; 6 cloves garlic, crushed; 1 tsp chopped chives or parsley; 500g Brown Beans; 3 slices bacon, chopped; 1 white onion, chopped; 2 garlic cloves, minced; Salt to taste; black pepper, freshly ground; pinch crushed red pepper flakes; 2 bay leaves; 1 picanha steak, about 1.35kg; Salt to taste; You can replace the Rice ingredients to our all-in-one Seasoning; You can replace the Beans ingredients to our all-in-one Seasoning

Picanha Steak With Rice And Beans

Cuisine

Brazilian

Author:

Taste Atlas

Servings

Prep Time

30 minutes

Cook Time

100 minutes

One of Brazil’s most loved grilled meats, the picanha is both the name of the dish and the name of the cut used to make the dish. The cut comes from the top back side of the animal and is located above the butt. It is a mainstay at Brazilian churrasqueiras (barbecue restaurants) where it’s served sided with dishes like farofa, rice and beans, and vinaigrette.

This recipe gives instructions on preparing picanha in a way adapted for at-home preparation. The picanha steaks are first pan-seared, about 2 minutes per side, then finished in the oven. Besides instructions for picanha steaks, it also gives instructions on preparing rice and beans to serve with meat.

Ingredients

Rice

1 cup (185g) long-grain rice
1 tbsp extra-virgin olive oil
6 cloves garlic, crushed
1 tsp chopped chives or parsley

Beans

500g Brown Beans
3 slices bacon, chopped
1 white onion, chopped
2 garlic cloves, minced
Salt to taste
black pepper, freshly ground
pinch crushed red pepper flakes
2 bay leaves

Picanha Steak

1 picanha steak, about 1.35kg
Salt to taste

Alternatives

You can replace the Rice ingredients to our all-in-one Seasoning
You can replace the Beans ingredients to our all-in-one Seasoning

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Directions

Add the rice and enough water to cover to a medium pot. Swish the rice a few times to get out as much starch as possible.
Add oil to a heavy-bottomed pan or a Dutch oven and heat it over medium-low heat. Once heated, add the garlic and stir-fry until golden and aromatic, about 2 minutes. Then, take off heat and strain, reserving the oil. Keep the sautéed garlic in a separate bowl.
Place a pot over high heat. Add the garlic oil and the rice. Sauté, constantly stirring, until translucent and toasted. After 2 minutes, pour in 2 cups (480 ml) of water. Bring to a boil, then simmer with the lid on top, but slightly uncovered so the steam can come out, for 20 minutes.
Finally, add the sautéed garlic. Then, transfer the rice into a bowl and keep warm.
To the same pot you've cooked rice in, add the bacon. Place the pot over medium heat and cook for 2 minutes. Then, add the onion, and cook for 2 minutes, constantly stirring until softened and translucent. Pour in the wine and deglaze the pot — scrape the bottom of the pan to release all the stuck bits.
Mix in the garlic powder and the tomato paste, then pour in ¼ cup (60 ml) water. Next, add the beans and fill the pot with water. Finally, add the bay leaves. Simmer for 45 minutes, covered.
Then, take the lid off. With a masher, mash the beans until thickened. Take out the bay leaves.
Set the oven to preheat to 300°F/150°C.
Place the picanha fat side-down onto a kitchen surface and cut off the silver skins. Cut the first slice WITH the grain. Then, cut the remaining picanha AGAINST the grain into 1" to 1 1/4"-thick (2.5 cm thick) slices.
Season the slices of meat liberally with salt so they are well coated. Trim the fat if you so desire.
Heat a large cast-iron skillet until smoking hot. Sear the steak, 2 minutes per side until richly golden.
Arrange the steaks in a baking tray and bake in the preheated oven until the internal temperature reaches 135°F/57°C.
Slice and serve with rice and beans.

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