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Carla B.
Picanha with herbal rub
Picanha (beef) with herbs rub of fennel, paprika powder, thyme and chili powder. Summer and summer
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Ingredients
Directions
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Turn on the barbecue.
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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.
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Grate the orange zest of the oranges above the rub.
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Dab the picanha dry with kitchen paper and cut the fat crosswise. Rub the meat around with the rub.
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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.
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Take the meat from the barbecue and wrap in aluminum foil. Leave to rest for 10 minutes. Then cut into thin slices and serve.
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Nutrition
215Calories
Sodium21% DV505mg
Fat18% DV12g
Protein50% DV25g
Carbs0% DV1g
Fiber4% DV1g
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