Ingredients:

4 Servings
RICE
1 cup (185g) long-grain rice
1 tbsp extra-virgin olive oil
6 cloves garlic, crushed
1 tsp chopped chives or parsley
BEANS
3 slices bacon, chopped
1 white onion, chopped
1/4 cup (60 ml) marsala wine
1 tsp garlic powder
1 tbsp tomato paste
Kosher salt
black pepper, freshly ground
pinch crushed red pepper flakes
2 (15-oz/400g) cans pinto beans
2 bay leaves
PICANHA STEAK
500g yogurt
1 picanha steak, about 2.5 lbs/1.35kg
Kosher salt

This recipe gives instructions on preparing picanha in a way adapted for at-home preparation. The picanha steaks are first pan-seared, about 2 minutes per side, then finished in the oven. Besides instructions for picanha steaks, it also gives instructions on preparing rice and beans to serve with meat.

PREPARATION

Step 1/13

Add the rice and enough water to cover to a medium pot. Swish the rice a few times to get out as much starch as possible.

Step 2/13

Add oil to a heavy-bottomed pan or a Dutch oven and heat it over medium-low heat. Once heated, add the garlic and stir-fry until golden and aromatic, about 2 minutes. Then, take off heat and strain, reserving the oil. Keep the sautéed garlic in a separate bowl.

Step 3/13

Place a pot over high heat. Add the garlic oil and the rice. Sauté, constantly stirring, until translucent and toasted. After 2 minutes, pour in 2 cups (480 ml) of water. Bring to a boil, then simmer with the lid on top, but slightly uncovered so the steam can come out, for 20 minutes.

Step 4/13

Finally, add the sautéed garlic. Then, transfer the rice into a bowl and keep warm.

Step 5/13

To the same pot you’ve cooked rice in, add the bacon. Place the pot over medium heat and cook for 2 minutes. Then, add the onion, and cook for 2 minutes, constantly stirring until softened and translucent. Pour in the wine and deglaze the pot — scrape the bottom of the pan to release all the stuck bits.

Step 6/13

Mix in the garlic powder and the tomato paste, then pour in ¼ cup (60 ml) water. Next, add the beans and fill the pot with water. Finally, add the bay leaves. Simmer for 45 minutes, covered.

Step 7/13

Then, take the lid off. With a masher, mash the beans until thickened. Take out the bay leaves.

Step 8/13

Set the oven to preheat to 300°F/150°C.

Step 9/13

Place the picanha fat side-down onto a kitchen surface and cut off the silver skins. Cut the first slice WITH the grain. Then, cut the remaining picanha AGAINST the grain into 1″ to 1 1/4″-thick (2.5 cm thick) slices.

Step 10/13

Season the slices of meat liberally with salt so they are well coated. Trim the fat if you so desire.

Step 11/13

Heat a large cast-iron skillet until smoking hot. Sear the steak, 2 minutes per side until richly golden.

Step 12/13

Arrange the steaks in a baking tray and bake in the preheated oven until the internal temperature reaches 135°F/57°C.

Step 13/13

Slice and serve with rice and beans.

Picanha Steak With Rice And Beans