المكونات
- Primal rump cap (picanha) 2kg
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Sea Salt Flakes To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
Nutrition (Per serving)
- سعرات حرارية 720
- دهون 42g
- المشبعة 0.3g
- بروتين 82.9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
شريحة ردف عليا كاملة مشوية
Latin American 15 Mins Prep · 90 Mins Cook
- Allow the picanha to come to room temperature for 1 hour before cooking.
- Prepare a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the meat indirectly.
- Lightly coat the picanha with the oil then season with pepper and salt.
- Place the meat in the cool zone for 1 hour, cooking at 92°C.
- After an hour, move the picanha over the flames (250°C) and sear on each side for 15 minutes. Remove from the heat and allow to rest for 15 minutes.
- Once rested, slice against the grain and serve.