Picanha
1 pound of picanha without fat (800 g)
1 cup of dry red wine
1 onion cut into small pieces
5 cloves of garlic
1 tablespoon of salt
1 carrot cut into small pieces
1 tablespoon of coloring agent
1 tablespoon of Jamaican pepper
1 tablespoon of honey
1/2 teaspoon of black pepper
1/2 teaspoon of grated lime rind
Picanha
1 pound of picanha without fat (800 g)
1 cup of dry red wine
1 onion cut into small pieces
5 cloves of garlic
1 tablespoon of salt
1 carrot cut into small pieces
1 tablespoon of coloring agent
1 tablespoon of Jamaican pepper
1 tablespoon of honey
1/2 teaspoon of black pepper
1/2 teaspoon of grated lime rind
Picanha
Step 1: Cut the picanha into slices 1 cm thick. Reserve
Put all the other ingredients except for the lime rind in a blender
Blend until you get a homogeneous sauce
2: Arrange the picanha slices in a glass or ceramic bowl and add the blended sauce
Cover with plastic wrap and let it rest at room temperature for an hour
3: Remove the picanha slices from the marinade
Make small cuts around the edges of each slice to prevent shrinkage during cooking. Reserve
4: Strain the sauce through a fine-mesh sieve, pressing it well with a spoon
Put the resulting liquid in a pan and bring to a boil, stirring occasionally, for 35 minutes or until it reduces in volume
Remove from heat, add the lime rind, and reserve
5: Heat a grill over high heat
Brush each picanha slice with oil and grill on both sides until golden brown
Serve with puree.