Steven Raichlen's Barbecue! Bible

Posts Tagged ‘steak’

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,...

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Argentinean Steak

Naturally, steak plays a big part of Argentinean grill. The grass fed beef of the Pampas has a terrific flavor and texture. Pictured here is one of my favorite cuts: tira de asado--a long slender rib steak make by cutting the steer's rib cage crosswise. You can find this cut in many butcher shops and supermarkets in North America (particularly if there's a large Argentinean community nearby). You'll find a recipe for grilling tira de asado on...

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