Filter
Reset
Sort ByRelevance
Carla B.
Picanha with herbal rub
Picanha (beef) with herbs rub of fennel, paprika powder, thyme and chili powder. Summer and summer
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Turn on the barbecue.
-
Grind the fennel seed into the mortar. Add the garlic and the salt and grind until smooth pasta. Mix the rest of the herbs through the rub.
-
Grate the orange zest of the oranges above the rub.
-
Dab the picanha dry with kitchen paper and cut the fat crosswise. Rub the meat around with the rub.
-
Gril with the grease down on high heat 3 min. Turn around, turn down the heat. Close the BBQ and grill to a core temp. at 56 ° C. This takes about 20 min.
-
Take the meat from the barbecue and wrap in aluminum foil. Leave to rest for 10 minutes. Then cut into thin slices and serve.
Blogs that might be interesting
-
20 minSide dishPrimeur potatoes, smoked bacon, fresh basil, fresh chives, capers, shallot, apple cider vinegar, extra virgin olive oil, dijon mustard, cress,potato salad with bacon
-
50 minSide dishfloury potatoes, semi-skimmed milk, medium sized egg, unsalted butter, creme fraiche, grated spicy cheese, bread-crumbs,velvety mashed potatoes with cheese from the oven
-
15 minSide dishraisins, shallot, pine nuts, fresh parsley, fresh fresh mint, fresh spinach, traditional olive oil, garlic, ground pimento,spinach with pine nuts
-
35 minSide dishsmall red onion, Red wine vinegar, granulated sugar, romatomat, fresh oregano, Kalamata olives without pit, extra virgin olive oil,boerse tomato salad
Nutrition
215Calories
Sodium21% DV505mg
Fat18% DV12g
Protein50% DV25g
Carbs0% DV1g
Fiber4% DV1g
Loved it