
The Keto Picanha Steaks served at the Brazilian steakhouse served as the model for this dish. It only takes twenty minutes to cook and is juicy, tender, and expertly seasoned. picanha steak, also known as culotte steak, churrasco, rump over & sirloin cap is a unique steak that tastes well with simple salt and pepper. Cut from the top of the rump muscle, this triangular picanha steak has a heavy coating of fat on it. The picanha steak cut is therefore quite good on the grill. Bits are inherently succulent and have a deep, meaty taste when the fat layer melts into the flesh. Picanha steak is a very affordable steak cut. This Keto Picanha Steaks just contains 0.1g of carbs, 0.03g of fiber, 0.07g of net carbs, and 38g of protein is present in this steak.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Course: Main Course
- Cuisine: Brazilian
- Calories: 260 kcal
- Servings: 8
- Cook time: 20 minutes
- Total time: 20 minutes
EQUIPMENT:
- Paper towel
- Metal skewers
- Grill
- Knife
- Brush
INGREDIENTS:
- Three pounds picanha steak
- ½ tsp. salt
- ½ tsp. pepper
- Two tbsp. oil
- One tbsp. butter
INGREDIENT NOTES:
PICANHA STEAK:
- This sirloin cap, which is typically 6 to 14 ounces, is sometimes called a picanha roast.
To make it easier to thread the steak onto skewers, you should cut it into three or four equal pieces for this dish.
The steak should have a deep red color, be firm, seem dry, and have a constant marbling and opaque fat cap.
SALT & CRUSHED PEPPER:
- Freshly crack black pepper & salt is utilize to season this steak. Occasionally, you should also season the meat with chili powder, paprika, cumin, and garlic powder to provide even more flavor.
OIL:
- Oil should be apply on the grill to prevent the steak to stick on the grill.
BUTTER:
- Butter helps in creating a delightful, browned crust on the external part of the steak.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTION:
- Let the meat come to ambient temperature. Divide the steak into three to four pieces.
- After patting the steaks dry, sprinkle salt and pepper into the fat on both sides.
- Arrange the steaks in a C shape on top of one or two smaller metal skewers.
- Warm-up the grill to high, and then brush it with butter and oil.
- Place the skewered steak on the grill and cook it for eighteen to twenty minutes, flipping it every five minutes also cover the steak.
- Take the meat off the grill when the internal temperature reaches One thirty degrees F.
- Before slicing and serving, let the meat rest for a few minutes.
- Your Keto Picanha Steaks are ready to serve!
IN THE OVEN:
- After seasoning, put the steak in a roasting pan.
- Cook it for sixty to seventy mints, or till the internal temperature of the flesh reaches at least one-thirty degrees F.
STOVE TOP METHOD:
- Put a big cast iron skillet over high heat with a little oil added.
- After the steak is hot, sear it on both sides before lowering the heat to moderate.
- The internal temperature of the beef should be between one-thirty degrees to one-thirty-five degrees F after ten minutes of cooking, with frequent flipping.
TIPS:
- Put the steak on the counter for 20-30 mints. It will help the picanha steak to cook through properly and allows them plenty of time to cool to room temperature.
- Keep the fat layer intact! The deep, meaty taste of sirloin cap steak comes from this.
- The ideal cooking temperature for picanha steak is medium-rare to medium. It’s better to remove the meat from the grill when its five degrees from the doneness you want since the internal temperature will continue to climb while it rests. We can measure the inter-temperature of the steak by utilizing instant meat thermometer.
Before slicing, please let the steaks rest for about ten minutes. After being sort out, the juices produce an extremely succulent meat. - Before slicing, please let the steaks rest for about ten minutes. The meat becomes very juicy as the liquids redistribute.
STORAGE INFORMATION:
FRIDGE:
- Any remaining picanha steak may be store for two to three days in the sealed box.
FREEZER:
- The chilled steak can be store for around 3 months in the sealed bag or sealed container. Before reheating, let it defrost in the refrigerator.
REHEAT:
- The easiest way to reheat leftovers is to warm them up in the oven at two-seventy-five degrees F.
FAQs:
Where is Picanha Steak available?
- Because the fat cap is frequently chopped or removed to create more popular cuts like the rump, round, and loin, this cut may be more difficult to locate in North America. Check your local Latin market or request the butcher for not to remove the fat content. We should also purchase online in case everything else fails.
Which steak cut works best as a picanha substitute?
- Tri-tip steak is a great alternative because of its comparable fat cap and marbling, even though they slice it from different part of the animal.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Serving: 1 serving
Calories: 260 kcal
Carbohydrates: 0.1g
Protein: 38g
Fat: 11g
Sodium: 252mg
Potassium: 609mg
Fiber: 0.03g
Vitamin A: 44IU
Calcium: 38mg
Iron: 3mg