Picanha with Onion and Bell Pepper Glaze

In a pan, melt the butter or margarine

Add the seasoned Picanha with salt, fat side down, and sliced onions

Cover and cook, stirring occasionally, until the meat and onions are tender

Add the water and stir to scrape the bottom of the pan

Cover and let the meat cook until it's tender, stirring occasionally

If needed, add more water

Remove the meat and puree the glaze in a blender

Add the sweet bell pepper and mix well

Cut the meat into slices and serve with the warm glaze

Serves 20 slices.