Chimichurri?

karadekoolaid said:
Cilantro is one of those things that many people love, and some find tastes like soap.Then there´s another thing about raw onions, leeks, garlic - it actually makes some people heave (my wife, for example). It´s ok cooked. I was aghast a few years ago to discover that some people have an allergic reaction to chiles. Any capsaicin, and their lips go red, they get blotches, etc. Then there are some Brits who seem to have an aversion to sweet & savoury. For example, sweet potatoes , or sweet potatoes with marshmallows (God Forbid), or thing like plantains with cheese, or, in a specific example, to Venezuelan "cachapas". Cachapas are made with freshly ground corn (sweetcorn), a bit of milk, a touch of sugar, then spread on a hotplate (griddle) to form a thick pancake. They´re usually served with white cheese. Then there are some vegetarians who won´t eat mushrooms because "they´ve got a meatlike texture". How do they know if they´ve never eaten meat??
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About half of the vegetarians I know are converted carnivores, lol.

I despise sweet potatoes.
 
I knew someone, passed of old age now, who was allergic, as in go to the hospital type, to black pepper. On their first date that his future wife cooked for him, she used black pepper in what she cooked because she thought it was in his head. They ended up in the ER for the rest of the night.
 
Well ladies and gents, the recipe above was a good starting point for me tonight. I made the recipe two ways: one sans chili and another batch with chili pepper and a non-traditional ingredient [shallot]. I also included fresh oregano and not the dried stuff in both. The latter recipe was a hit and will feature in my kitchen again for sure.
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The results were not, strictly speaking, "authentic" but they were still quite tasty.
 
karadekoolaid said:
It´s not a traditional American cut of beef, but it´s very popular in Brazil (hence "picanha"). In Venezuela it´s known as "punta trasera"
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It's my favorite piece!
I think I have a photo of how I cooked it in a cast iron pan... which may not be a method everyone would agree with, but it allows me to render down the fat and is a more controllable environment for me versus the grill.

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My two kids (who are now certified BBQ specialists, because they do it 3 times a week, LOL!) always cook the picanha whole on the grill. Then they let it rest a while, and then they slice it and return it to the grill to finish it. It never even reaches "medium" - always "medium--.rare", "rare" or "barely cooked"
 
karadekoolaid said:
My two kids (who are now certified BBQ specialists, because they do it 3 times a week, LOL!) always cook the picanha whole on the grill. Then they let it rest a while, and then they slice it and return it to the grill to finish it. It never even reaches "medium" - always "medium--.rare", "rare" or "barely cooked"
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That's the way I was introduced to it by an older gentleman from Chile, even before I saw it in a Brazilian steakhouse. I have been contemplating doing this method, BUT every time I think to "man-up" and go to the grill, I go back to my pan method because of consistency. I trim the fat cap to have about 1cm of fat on each piece (the picture above was before trimming) and then I salt the steaks an hour before cooking. When I cook in the cast iron, I cook fat-side down first, then cook on the flat sides.

OH, and I keep the trimmed fat! I have a plastic bag of trimmings in the freezer because I have discovered that this fat renders down so well that I use it to grease my cast iron any time I am cooking beef of any kind. Picanha (o punta trasera, si tu prefieres) is truly a valuable cut to me :okay:
 
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