Steven Raichlen's Picanha (Spit-Roasted Sirloin) with Molho à Campanha & Farofa

farofa

🥗Healthier: quinoa

💰Cheaper: breadcrumbs

Quinoa provides a healthier grain option, while breadcrumbs are a cost-effective substitute.

Trim the extra fat from the picanha, leaving about an inch thick layer of fat.

Season the picanha with sea salt from a height for even distribution.

Prepare the grill with mesquite wood fire and switch on the motor.

Grill the picanha for about 10 to 12 minutes, flipping as needed.

In a skillet, melt 4 tablespoons of butter and sauté diced bacon until browned.

Add red bell pepper and finely chopped scallion to the skillet and stir.

Once the bacon and vegetables are cooked, add Panko breadcrumbs to the skillet with a little salt and pepper and mix well.

Prepare the molho à campanha by combining diced red bell pepper, green bell pepper, yellow bell pepper, serrano pepper, and parsley in a bowl.

Add vinegar, extra virgin olive oil, salt, and freshly ground black pepper to the vegetable mixture and mix well.

Remove the picanha from the grill and slice it after resting for a few minutes.

Serve the sliced picanha with farofa and molho à campanha on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens