I had the delicious Picanha at Fernando’s Mexican & Brazilian Cuisine in the Broad Ripple neighborhood in Indianapolis, IN. It uses a particular cut of beef that comes from the top of the cow's rump, also known as a top sirloin cap. That fat cap is the secret to this steak's amazing flavor. A little salt, some Brazilian steak seasoning blend, and time on the grill or under a broiler is all that's needed. You can check out some of the other dishes at Fernando’s at the link below.
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