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stuffed inverted rump steak
🇧🇷Brazil
•View in original language
(Português)
100 min(s)
6 servings
Marcelo Leite
@CharlieBrown- Ingredients
- Recipe
- Picanha1200 kg
- Dried Tomato200 g
- Provolone350 g
- arugula to taste
- Coarse salt to taste
- Charcoal4 kg
- First I seal the part of the fat with a superficial cut horizontally and vertically and let it cool. I prefer to do this so the fat doesn't get raw inside... optional.
- In the upper part of the picanha I make an incision leaving a finger and a half on each side, with the knife I cut lightly without letting it cross the sides until almost the end and finish with the fingers until almost the end.
- Carefully from the outside in the thinnest part, I force it inwards and start to press carefully, inverting the whole piece.
- I cut the provolone into sticks (cut like a potato) and mix the arugula, sun-dried tomatoes and provolone. At the end I close with toothpicks ..
- If you pierce the side, you can also close it with toothpicks.
- With the grill on, place the smaller part outside and sprinkle with salt to taste until both sides are cooked.
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