Various Preparations for Picanha

When it comes to cutting Picanha, the method you choose can greatly influence the final dish. Here are some common ways to cut this premium piece of meat:

Whole Piece

1. Purpose: Ideal for oven roasting or sous-vide cooking.
2. Method: Leave the Picanha whole, perhaps tying it with butcher's twine for even cooking.

Traditional "C" Shaped Skewers

1. Purpose: Suitable for Brazilian-style churrasco grilling.
2. Method: Cut the Picanha with the grain into thick strips. Fold each strip into a "C" shape and skewer it through the fat cap.

Steak Cuts

1. Purpose: Best for grilling, pan-searing, or broiling.
2. Method: Slice the Picanha against the grain into steaks, each about 1 to 1.5 inches thick.

Thin Strips

1. Purpose: Suitable for quick cooking methods like stir-frying.
2. Method: Cut the meat into thin strips against the grain. This maximises tenderness.

Cubes

1. Purpose: Ideal for kebabs or stews.
2. Method: Cut the meat into even-sized cubes, ensuring each has a piece of the fat cap for flavour.

Picanha "Picanhina" Mini Steaks

1. Purpose: Great for tapas-style servings or appetisers.
2. Method: Cut the Picanha into smaller, mini-steaks, either with or against the grain depending on your tenderness preference.

Triangular Slices

1. Purpose: For a unique presentation.
2. Method: Slice the Picanha diagonally to create triangle-shaped pieces, suitable for grilling or searing.

Each cutting method offers a different experience in terms of texture and presentation, and can be recommended depending on the cooking method and occasion.

Sides & Sauces for Picanha

Vegetables

1. Grilled Asparagus: The charred flavour of asparagus can complement the smoky undertones of grilled Picanha.
2. Roasted Root Vegetables: Think parsnips, carrots, and potatoes, possibly flavoured with rosemary or thyme.

Starches

1. Garlic Mashed Potatoes: The creaminess of mashed potatoes works well with the robust texture of Picanha.
2. Polenta: A smooth or grilled polenta can act as a delightful contrast.

Salads

1. Classic Caesar Salad: The tanginess of the Caesar dressing can cut through the richness of the meat.
2. Tomato and Mozzarella: A simple Caprese salad adds a fresh, Italian flair to the meal.

Sauces

1. Chimichurri: This Argentinian classic, with its herbs and garlic, is almost a universal favourite for beef.
2. Béarnaise Sauce: For those who enjoy a touch of French luxury, Béarnaise offers creamy, tarragon-infused goodness.

Other Ingredients that Pair Well with Picanha

Herbs and Spices

1. Rosemary: Its woodsy aroma complements the beefiness of Picanha.
2. Thyme: Adds a subtle, earthy flavour without overpowering the meat.
3. Garlic: Almost a staple in beef dishes, it brings out the natural flavours.
4. Smoked Paprika: Adds a bit of smokiness and colour.

Oils and Vinegars

1. Extra Virgin Olive Oil: Great for marinades or even a last-minute drizzle before serving.
2. Balsamic Vinegar: The acidity can cut through the fattiness, making it excellent for marinades or reductions.

Citrus

1. Lemon: Lemon zest or a squeeze of lemon juice can bring a fresh, tangy element.
2. Lime: Especially good if you're leaning towards Latin American flavours like chimichurri.

Dairy

1. Blue Cheese: As a sauce or crumbled, the strong flavours can be a bold but delicious pairing.
2. Parmesan: Grated on top can add a salty, umami element to the dish.

Fruits and Nuts

1. Red Grapes: As a side or in a salad, they bring sweetness and acidity.
2. Almonds: Toasted and chopped, they can add crunch and nuttiness.

Vegetables

1. Red Onions: Grilled or in a salsa, they can add sweetness and a bit of bite.
2. Bell Peppers: Grilled or sautéed, their sweetness complements the savoury meat.

Condiments

1. Mustard: A dollop of Dijon can bring a sharp, tangy contrast.
2. Horseradish: For those who like a bit of heat, it can be an excellent accompaniment.