Picanha with Cassava Puree

Picanha

1

Cut the picanha into 1 cm thick slices. Reserve

Put the remaining ingredients in a blender, except for lime zest

Blend until you get a homogeneous sauce

2

Distribute the sliced picanha in a glass or ceramic bowl and add the blended seasoning

Cover with plastic wrap and let it rest at room temperature for an hour

3

Remove the meat slices from the seasoning

Make small cuts on the edge of each slice to prevent shrinkage during cooking. Reserve

4

Sieve the seasoning through a fine-mesh sieve, pressing it well with a spoon

Place the liquid obtained in a pot and bring to a boil, stirring occasionally, for 35 minutes or until reduced by volume

Remove from heat, add lime zest, and reserve

5

Heat a grill over high heat

Baste each picanha slice with oil and grill on both sides until browned

Cassava Puree

1

Cook the cassava in 3 liters of water for 30 minutes or until soft

Drain and pass through a legume mill

Mix in half a cup of butter and season with salt

2

In a pan, combine the garlic shoots, remaining butter, and oil

Heat over medium heat, stirring occasionally, until softened

Season with salt, remove from heat, and reserve

3

Serve the picanha with the sauce, cassava puree, and garlic shoots.