Roasted topside cap (picanha) with chimichurri recipe
Ingredients (4 people):
– 200 gr. Beef topside cap (picanha)
– 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
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.
Cut thin beef picanha strips and serve them with the sauce.