Picanha, chimichurri and sweet and sour peppers from Australian Gourmet Traveller Magazine, January 2014 (page 130)

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Notes about this recipe

  • Eat Your Books

    Begin recipe a day ahead.

  • hewlettn on February 04, 2022

    https://www.gourmettraveller.com.au/recipes/browse-all/picanha-chimichurri-and-sweet-and-sour-peppers-11872

  • mdorozario on December 11, 2020

    Method 01For sweet and sour peppers, preheat oven to 180C. Roast almonds in oven until just golden (5-7 minutes), then set aside. Heat oil in a deep frying pan over medium-high heat, add capsicum and onion and stir occasionally until caramelised (25-30 minutes), then add remaining ingredients and stir occasionally until a glaze forms (2-4 minutes), Season to taste. Set aside to cool, then refrigerate overnight for flavours to meld. 02Light your barbecue, preferably using organic coconut-based charcoal, about 45 minutes before you want to cook so you have good glowing coals for medium to medium-high heat. 03Score the fat cap of each steak at intervals and thread 2 steaks on each of 6 metal skewers. Season to taste and grill over medium-high heat, turning occasionally, until steaks are cooked to your liking (10-15 minutes for medium). Set aside in a warm place to rest (10 minutes). 04Meanwhile, for chimichurri, combine ingredients in a bowl and season to taste. 05Serve steak

  • mdorozario on December 11, 2020

    INGREDIENTS Picanha (aka rump cap) and chimichurri is a typical Brazilian churrasco pairing, though the peppers are something of an add-on. Choose rump cap with a good cover of fat on it - the fat bastes the meat as it cooks. Begin this recipe a day ahead to prepare the peppers. You'll need 12rump cap or sirloin cap steaks (150gm each)To serve:lemon wedges Sweet and sour peppers80 ml (1/3 cup)olive oil3red capsicum, thinly sliced, seeds discarded½Spanish onion, thinly sliced into wedges2garlic cloves, thinly sliced60 ml (¼ cup)aged red wine vinegar2 tbspcaster sugar Chimichurri1/3 cupfinely chopped flat-leaf parsley1/3 cupfinely chopped coriander¼ cupfinely chopped oregano1garlic clove, crushed80 ml (1/3 cup)olive oil½ tspsweet paprika½ tsp eachground roasted cumin and corianderJuiceof 1½ lemons

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