Picanha na Chapa
Grilled picanha steak served on a sizzling hot plate, often accompanied by rice, beans, farofa, and chimichurri sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Brazilian barbecue, known as Churrasco, has roots in the traditions of the gauchos, the cowboys of South America. They would roast large cuts of meat over open fires. Picanha, a specific cut, gained popularity later as barbecue techniques evolved and access to different cuts improved. The use of the 'chapa' (hot plate) is a more recent adaptation, allowing for controlled cooking in restaurants and homes.
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Picanha na Chapa is more than just a meal; it's a social experience often enjoyed with family and friends. It represents the Brazilian culture of sharing and celebration.
Social Gathering
Sharing Picanha na Chapa is a communal experience, often enjoyed in a Churrascaria or at home gatherings with loved ones. It encourages conversation and a relaxed atmosphere.
Celebration
It's a dish frequently served during celebrations, holidays, and special occasions, marking joyous moments with a delicious and abundant meal.
Brazilian Pride
Picanha is considered one of the most prized cuts of beef in Brazil, and its preparation showcases Brazilian culinary traditions and flavors, a source of national pride.
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Picanha na Chapa offers a rich, beefy flavor with a slightly salty crust and a succulent interior. The accompaniments add layers of complementary flavors and textures.
The primary flavor is that of grilled beef, enhanced by the salt crust formed during cooking. The picanha cut itself is known for its marbling and fat cap, contributing to its tenderness and flavor. Chimichurri sauce provides a bright, herbaceous, and slightly acidic counterpoint, while the rice, beans, and farofa offer starchy and savory elements to balance the richness of the meat.
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Cut Selection
Choose a Picanha cut with a substantial fat cap (around 1cm thick) for optimal flavor and moisture. The fat will render during cooking, basting the meat and creating a delicious crust.
Salt Seasoning
Use coarse sea salt liberally on all sides of the Picanha, pressing it gently into the meat. The salt draws out moisture and creates a flavorful crust when grilled.
Chapa Temperature
Ensure the 'chapa' is hot enough to sear the meat quickly, creating a nice crust while keeping the inside juicy. A smoky environment is not necessarily desired for the 'chapa' method.
Resting the Meat
Allow the Picanha to rest for 5-10 minutes after grilling before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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