- 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.
Caramelized Picanha with Miso
- 01:30
- Serves 2 People
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Ingredients
- 1 VPJ Black Angus Picanha (rump cap)
- 240g miso paste
- 200ml mirin sake
For the sauce:
- 50ml honey
- 50ml olive oil
- 2 deseeded and chopped finger chili peppers
- 1 tablespoon orange juice
directions
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