Bake a perfect pizza with chilli & herb chicken salami! Add to it the goodness of tomato puree and your favourite cheese, this very filling pizza is a pure delight.
So get cracking!
Imagine a steak that is so tasty that it only needs salt. Sounds simple, yet this Brazilian cut called "Picanha" is a world's favorite for a reason. There's something special about Picanha. It may be its texture, tenderness, or of course its flavor. So what are the secrets behind preparing this delicious dish?
Marta and I went to São Paulo's Receitaria Escola Gourmet to find out, where we learned some new tricks. Once ready, I thought we would sit down and enjoy the Picanha with the rest of the dinner 🍴, but this steak goes fast!, and before we knew it, it was gone!! 😊
Preparing Picanha is an art, and to obtain a perfect flavor, there are several things to consider. I expected to learn exactly how much salt to add, but it's not about the amount of salt, instead it's about how much time we leave the meat in the salt bath! Similarly, I expected to learn how much time to leave the steak on the pan, but this time it's not about time (since steaks vary in thickness) so it's about the color the steak acquires on its edge.
From selecting the meat, to the way we place it on the pan, there's a right way to do things. Even the way we cut the raw meat can change the texture! But paying attention to these details pays off, when you're enjoying this delicious treat 👅. 1. Select a meat that has a consistent fat layer
2. Cut it using only one direction
3. Add salt generously but remove the salt from the meat after only 1 min
4. Pre-heat the Genghis Khan pan to medium high
5. Place the meat with the fat on top, so the flavor goes back to the meat as the fat melts
6. Flip the steak when half the edge looks brown
7. Enjoy!! (And eat fast!, our your friends will eat it all! lol)