PICAÑA GAUCHO STYLE ON THE DETROIT RIVER.

Black Angus Beef Steak Picanha. Steak Picanha is considered a traditional dish of Latin America - it is this meat that contains the richest “beef” taste. The layer of fat that surrounds the picanha turns into a delicious crisp when fried while nourishing the meat and making it juicier. Picanha steak is tender meat from the top portion of the rear cut with a recognizable texture, pleasant marbling, and a solid strip of fat that melts and saturates the steak as it cooks. In Latin American countries, ribeye will simply not be noticed if there is an excellent picanha steak on the menu. Cut the picanha into 2.5 cm thick steaks, brush with oil, and leave for 20 minutes. Place each steak on a skewer, sprinkle with a little salt, and grill for 4-5 minutes on each side. Use a fork to shake off excess salt, remove from the grill, and let rest for 3-5 minutes. Serve sliced across the grain. BON APPETIT! Cook: Grill or barbecue over high heat. Recommended degree of roasting: medium or medium rare