Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the fat cap of 1.5 kilograms of picanha in a diamond pattern without cutting into the meat, then pat it dry with paper towels.

2. 2

   In a small bowl, whisk together 1/4 cup white miso paste, 1/4 cup fresh lime juice, 4 cloves of minced garlic, 2 tablespoons olive oil, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika to create the marinade.

3. 3

   Rub the miso marinade thoroughly over all sides of the 1.5 kilograms picanha, ensuring the scored fat cap is well-coated, then let it marinate in the refrigerator for at least 4 hours or preferably overnight.

4. 4

   Preheat your grill or open fire to high heat, then toss 1 large red bell pepper cut into large strips, 1 large yellow bell pepper cut into large strips, 1 medium red onion cut into wedges, 250 grams cherry tomatoes, and 500 grams yucca chunks with 2 teaspoons coarse sea salt and 1 teaspoon freshly ground black pepper.

5. 5

   Place the 1.5 kilograms picanha fat-side down on the hot grill or over the fire, cooking for 10-12 minutes until deeply golden and crisp, then flip and continue cooking for 8-10 minutes per side for medium-rare, or until desired doneness is reached.

6. 6

   Arrange the prepared 1 large red bell pepper, 1 large yellow bell pepper, 1 medium red onion, 250 grams cherry tomatoes, and 500 grams yucca chunks on the cooler part of the grill or a side grate, turning occasionally, until tender and lightly charred, approximately 20-30 minutes.

7. 7

   Remove the cooked 1.5 kilograms picanha from the heat and let it rest on a cutting board, loosely tented with foil, for 10-15 minutes before slicing against the grain into thick pieces.

8. 8

   Serve the sliced picanha immediately alongside the fire-roasted bell peppers, red onion, cherry tomatoes, and yucca.