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Easy
Brazilian
SLICE: Begin by placing the sirloin cap (picanha) steak, fat side down, on a cutting board. Using a sharp knife, slice the steak into 1-inch thick pieces, cutting along the grain. Each slice will retain a layer of fat on the bottom.
SEASON: After slicing the steak (yielding approximately 6-8 slices, depending on the steak’s size), proceed to season them. Start with a sprinkle of salt, followed by applying Brazilian steak seasoning.
SKEWER: If you prefer the traditional Churrascaria method, you can opt to skewer the Picanha. Begin by skewering through one side with the fat, folding the steak, and then skewer it again through the opposite fat side.
GRILL: Preheat your grill to high heat, around 200°C. Place the skewers or individual steaks diagonally on the grill grates. Allow them to cook for approximately 5 minutes, then flip and cook for an additional 5 minutes. If you desire medium-rare doneness, the steaks are likely done at this stage. For medium doneness, flip the steaks again, changing the diagonal direction to achieve attractive cross grill marks. Cook for another 5 minutes. Lastly, if you prefer your steak well done, flip the steaks again using the opposite diagonal direction and continue cooking for 5 minutes. The total cooking times are as follows: Medium rare = 10 minutes, Medium = 15 minutes, Well done = 20 minutes.
BROILER INSTRUCTIONS: Start by preheating the broiler on high heat. Arrange the skewers on a sheet pan and place them under the broiler. Cook for approximately 8-10 minutes until you observe a char forming on the top side. Flip the skewers and continue cooking for an additional 8-10 minutes. If it took 10 minutes to achieve browning and you desire a medium-rare doneness, you may opt not to flip them at all, as they are likely cooked to medium-rare. Total cooking times: Medium rare = 10 minutes, Medium = 15 minutes, Well done = 20 minutes.
STOVE INSTRUCTIONS: Another option is to cook the Brazilian steak on the stove. It is recommended to use a cast iron pan or grill that is suitable for stovetop use. Preheat the pan or grill over high heat and follow the grilling instructions provided in the recipe.
BRAZILIAN STEAK SEASONING: Combine the following ingredients to make the Brazilian steak seasoning: 1 tablespoon Kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, 1 tablespoon ground coriander, and 1 tablespoon mustard powder.
REHEATING: To reheat the steak, allow it to come to room temperature first. Then, place it on a sheet pan in the oven at 135°C for 15-30 minutes, flipping the steak every 5 minutes until it is warmed through. This slow-warming method helps maintain the steak’s tenderness and juiciness.
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