Steven Raichlen's Barbecue! Bible


picanha


One of the most unabashedly delectable meats at a chop house, like Chima, is picanha–a rolled piece of top sirloin with a thick cap of fat on top. Here’s my step-daughter, Betsy, about to receive some paper-thin slices of picanha, the outside salty and crusty, the inside juicy and red. When meat’s this good, you don’t really need much of a condiment, but with barbecue, Brazilians traditionally serve farofa–cassava flour roasted with bacon, peppers, and garlic. Tasty in its own right, farofa is fantastic for absorbing the meat juices. I can tell you, a Brazilian steak house makes an unforgettable place for a birthday. If you happen to be visiting Fort Lauderdale this winter, Chima is located at 2400 E. Las Olas Blvd.

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