Picanha na Chapa com Vinagrete (Seared Brazilian Sirloin Cap with Tomato Salsa) – Authentic Brazil Recipe

Ingredients for Picanha na Chapa com Vinagrete (Seared Brazilian Sirloin Cap with Tomato Salsa) (4 Servings)

• 1.25 lbs (or 2.5 cups) sliced beef sirloin cap (picanha), prepped into bite-sized pieces
• 1.5 cups crispy garlic potatoes, washed and trimmed
• 1 cup fresh tomato-onion-pepper vinagrete
• 1 medium onion and 3 cloves garlic, finely minced with coarse rock salt
• 1.5 tbsp traditional Brazil seasoning (garlic, red wine vinegar, parsley)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together coarse rock salt, garlic, red wine vinegar, parsley, cooking oil, and sea salt in a bowl to form a fragrant Brazil marinade.
2. Coat sliced beef sirloin cap (picanha) and crispy garlic potatoes thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear sliced beef sirloin cap (picanha) and crispy garlic potatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with fresh tomato-onion-pepper vinagrete, and serve immediately.