That Asian Home Cook
I’ve been a bit obsessed with picanhas of late. I enjoy this cut of beef served the traditional Portuguese way, simply grilled with a side of rice, beans and fries. One day, I thought to myself, why not give the picanha some Teppanyaki vibes? I gave it a go and it tasted so good that I had to share this recipe with you.
Teppanyaki is a Japanese cooking technique where meat or seafood is grilled on an iron plate. Teppan means iron plate, while the word yaki translates to pan fry or grill. I have an iron plate at home, but if you do not have one, don’t worry; this recipe works perfectly well pan-fried in a regular pan.
Marinade
- 250gm pincanha
- ½ tbsp minced garlic
- ¼ tbsp grated ginger
- ½ tbsp oyster sauce
- ½ tbsp light soy sauce
Pan fry
- 1 tsp vegetable oil
- 1 tbsp butter
- 2 cloves garlic
- 1 tbsp Kikkoman soy sauce *
Instructions:
Bring together all the ingredients in the marinade section in a ziplock bag and, preferably, marinate the meat overnight. If you don’t have the time, an hour or two will do. Don’t forget to bring the meat to room temperature before you cook it.
Heat your iron plate or pan on high. Then add the vegetable oil followed by your picanha. To achieve a medium rare, you’ll need 3–4 minutes on each side on high heat. Push a little further if you want the meat a little more well done. Remove the meat and set aside to rest.
Bring the heat of your pan down, and then your garlic and butter can go into the same pan. Saute garlic until golden and then it is time for your Kikkoman soy sauce to deglaze the pan. Switch off the heat immediately and scrape all the good stuff off the pan – this is your sauce.
Serve picanha with rice, drizzle some of that buttery soy sauce over and feel free to add your choice of vegetables on the side.
*Kikkoman is a Japanese soy sauce that can be replaced with regular soy sauce if you do not have this one at home.
Picanha steak, also known as rump cap or sirloin cap, is a cut of beef from the top of the rump, characterised by a thick fat cap and a tender, juicy, and flavorful meat. It is popular in Brazil and readily available in Portuguese supermarkets and butchers.
Wine pairing
I recommend pairing Howard’s Folly Sonahdor Tinto 2020 with this plate of picanha. With notes of black fruit and plum, this medium to full-bodied red is smooth and rich, perfect to match with the umami of your plate. Its sexy, deep, dark, almost opaque, red hue and aroma of cherries is elegant on the nose and fantastic on the palate.
