Picanha with Aromatic Herbs

Name: Picanha with Aromatic Herbs
Total time: 30 min
Yield: 6
Ingredients: 6 rump cap steaks (450g); 1 tablespoon of salt; 1 tablespoon of dried thyme; 2 tablespoons of butter; 1 large onion (150g), thinly sliced; 1/2 tablespoon of dried oregano; 1/2 tablespoon of chopped parsley; Fresh thyme sprigs (for garnish)

1
6 rump cap steaks (450g)
2
1 tablespoon of salt
3
1 tablespoon of dried thyme
4
2 tablespoons of butter
5
1 large onion (150g), thinly sliced
6
1/2 tablespoon of dried oregano
7
1/2 tablespoon of chopped parsley
8
Fresh thyme sprigs (for garnish)

Ingredients

1
6 rump cap steaks (450g)
2
1 tablespoon of salt
3
1 tablespoon of dried thyme
4
2 tablespoons of butter
5
1 large onion (150g), thinly sliced
6
1/2 tablespoon of dried oregano
7
1/2 tablespoon of chopped parsley
8
Fresh thyme sprigs (for garnish)

Directions

1
Season the rump cap steaks with salt and thyme
2
Heat a grill to high heat and cook the steaks for 3-4 minutes per side, or until browned
3
Flip the steaks over and cook for another 3-4 minutes, or until cooked through
4
In a medium saucepan, melt the butter over high heat
5
Add the onion, thyme, oregano, and parsley
6
Cook for about 5 minutes, or until the onion is caramelized
7
Remove from heat
8
Arrange the picanha on a platter, garnish with fresh thyme, surround with the caramelized onion, and serve
9
229 calories per serving