ROASTED TOPSIDE CAP (PICANHA) WITH CHIMICHURRI – Wonderful Beef

ROASTED TOPSIDE CAP (PICANHA) WITH CHIMICHURRI

25 February, 2020

Roasted topside cap (picanha) with chimichurri recipe

Ingredients (4 people):

– 200 gr. Beef topside cap (picanha)

Chimichurri Sauce:

– 1 garlic clove

– 30 ml vinegar

– 40 ml lemon juice

– 60 gr red onion

– 3 gr black pepper

– 1 bay leaf

– 90 ml olive oil

– 20 gr fresh parsley

– 5 gr dried oregano Salt

 

Elaboration:

First, trim part of the fat from the topside cap and brown it lightly in a pan on medium heat.

Finish the cooking in an oven at 180 ºC until the meat is enough cooked.

For the sauce, chop and mix all the ingredients.

 

Finishing

Cut thin beef picanha strips and serve them with the sauce.

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