Picanha Bistek Recipe: A Delicious Fusion of Brazilian and Filipino Flavors

Picanha Bistek

Introduction to Picanha and Filipino Bistek Tagalog:

Picanha is a prized cut of beef popular in Brazil and known for its rich flavor and succulent texture. It comes from the rump cap muscle, with a thick layer of fat that renders down during cooking, infusing the meat with incredible juiciness. This cut is traditionally skewered and grilled over open flames, often served in churrascarias, where it's sliced directly off the skewer at the table.

Filipino Bistek Tagalog, on the other hand, is a beloved dish in the Philippines, reminiscent of the Spanish 'bistec' but with a distinct Filipino twist. It's typically made with thinly sliced beef marinated in soy sauce and calamansi juice (or lemon juice), then pan-fried with onions. The result is a harmonious blend of savory, tangy, and slightly sweet flavors, with a tender texture that makes it a comfort food staple.

Fusion Recipe: Picanha Bistek

Ingredients:

• 2 lbs Picanha steaks

• 2 large red onions, sliced into rings

• 1/2 cup soy sauce

• 1/2 cup lemon juice (or calamansi juice if available)

• 1/4 cup toyomansi (a blend of soy sauce and calamansi juice)

• Salt, to taste

• 1 tbsp olive oil

Directions:

1. Prepare your charcoal grill for indirect grilling to create a hot zone and a cooler zone. This method will allow the Picanha to cook evenly without burning.

2. Cut the Picanha into 2-3 inch thick steaks, ensuring each piece has a layer of fat. This fat is essential for flavor and should not be removed.

3. Season the steaks generously with salt, which will help to form a delicious crust and enhance the natural flavors of the Picanha.

4. Fold the Picanha steaks into a “C” shape, fat side out, and secure them onto the rotisserie skewer. This shape allows the fat to baste the meat as it melts, creating a self-basting effect that keeps the steak moist and flavorful.

5. Position the skewer on the rotisserie and set it to rotate. This constant motion ensures that the Picanha cooks evenly on all sides.

6. As the Picanha begins to cook, baste it periodically with toyomansi. This will add a Filipino flavor profile to the Brazilian cut and help to create a caramelized exterior.

7. Monitor the internal temperature of the meat. Once it reaches 125 degrees F, it will be at a perfect medium-rare. Remove the skewer from the rotisserie and let the steaks rest. This step is crucial as it allows the juices to redistribute throughout the meat.

8. While the meat is resting, heat a nonstick pan over medium-high heat and add olive oil. Once hot, sauté the sliced onions until they are soft and translucent, about 5 minutes.

9. Pour in the soy sauce and lemon juice to the onions, stirring to combine. Reduce the heat to low and let the sauce simmer and reduce slightly, about 3 minutes. This will concentrate the flavors.

10. Thinly slice the rested Picanha steaks against the grain. This ensures that each bite is as tender as possible.

Serve the sliced steak topped with the sautéed onions and drizzled with the reduced sauce. The combination of the smoky, juicy Picanha with the tangy, savory sauce and sweet onions creates a delightful fusion that pays homage to both Brazilian and Filipino culinary traditions.

Enjoy this unique and flavorful fusion of Picanha Bistek, a dish that brings together the best of Brazilian barbecue and Filipino comfort cooking.