PICANHA WITH PINEAPPLE SALSA
Serves six
- 1 EMH whole beef picanha
- salt
- freshly ground black pepper
- chilli flakes
salsa:
- 1 large ripe tomato
- 1 smaller yellow pepper
- 1 red onion
- 1/2 pineapple
- watercress
- salt
Score the fat cap in a crosshatch pattern (be careful not to cut into the meat), season with salt and grill for about 30 minutes total, turning occasionally, until the internal temperature reaches 55°C. Transfer to a platter, cover with foil and rest for at least 15 minutes.
Meanwhile, prepare the salsa. Peel and finely dice the onion. Cut the vegetables and pineapple into small cubes. Mix everything together, add the watercress and season with salt. Slice the picanha thinly, sprinkle with a little chilli flakes, black pepper and more salt if needed. Serve with the salsa.
