Preparation

Season the picanha with finely chopped garlic cloves, coarse salt and pepper mixture. Then sprinkle with mustard, drizzle with lemon juice and sprinkle with rosemary and thyme.

Let the meat marinate for about 2 hours.

On an electric or charcoal grill, grill the picanha for about 30 minutes, over medium heat, until crispy and very golden on the outside and juicy on the inside.
Turn it over several times during this process.
If you do not have a grill, seal the steak in a frying pan until it is well colored on the outside and then take it to the preheated oven at 200ºC for about 20 minutes.
When the meat is ready, serve it with a handful of fresh herbs to taste and a tomato salad.

Ingredients

  • 1 kg of picanha
  • 3 cloves of garlic
  • coarse salt q.b.
  • ½ cup grain of grain
  • 1 lemon (juice)
  • rosemary q.s.
  • thyme q.s.
  • mixture of peppers q.s.