- Mix the miso and sake, then marinate the meat in this mixture for at least 1 hour in the fridge.
- Just before serving, remove the meat from the marinade and grill it on a preheated grill for a few minutes on each side to caramelize all sides of the picanha.
- Slice into two-finger thick steaks and return them to the grill for 4 minutes on each side for medium doneness.
- For the sauce, mix all the ingredients together.
- Serve the picanha drizzled with the sauce.
