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stuffed inverted rump steak

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stuffed inverted rump steak


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Tempo de preparo

100 min(s)


6 servings

Marcelo Leite

  • Ingredients
  • Recipe
  • Picanha1200 kg
  • Dried Tomato200 g
  • Provolone350 g
  • arugula to taste
  • Coarse salt to taste
  • Charcoal4 kg
  1. 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.
  2. 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.
  3. Carefully from the outside in the thinnest part, I force it inwards and start to press carefully, inverting the whole piece.
  4. 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 ..
  5. If you pierce the side, you can also close it with toothpicks.
  6. With the grill on, place the smaller part outside and sprinkle with salt to taste until both sides are cooked.

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