Brazilian Picanha Steak – Recipes for Club + Resort Chef
Brazilian Picanha Steak with Hearts of Palm, Carrot, Cabrales Potato Llapingacho, Plantain Chip, Churrasco Sauce Benjamin Guaman, CEC, Executive Chef,
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Ingredients
- Certified Angus beef sirloin cap (picanha)
- salt
- black pepper
- oil
- Idaho potato
- egg yolks
- annatto powder or paste
- pepper
- Cabrales blue cheese
- red peppers
- shallots
- garlic
- cooking white wine
- white wine vinegar
- housemade aioli
- plantain chips
- petite carrots
- broccolini
- hearts of palm slices
- butter
- mirepoix
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