Rafull Torres’ recipe also comes with a chimichurri sauce to complement your “barbecue”.
Father’s Day is here and nothing better than a barbecue-flavored steak for Sunday lunch. We know that not everyone has a barbecue in the house to make a barbecue like that for the big dad. But all is not lost, with this recipe you can enjoy a good steak with chimichurri and smoked paprika.
The recipe is very simple, in practice prepare the chimichurri sauce, season the picanha, bake in the fryer and it’s ready! Let’s find out how to do it?
For the chimichurri sauce:
- 2 tablespoons of chimichurri seasoning
- 1 tablespoon of smoked paprika
- 1/2 lemon
- 1/2 red onion
- Parsley
- mint
- salt
- Pepper
For the picanha:
- 2 picanha medallions, about 220g each
- salt
- Pepper
Step-by-step preparation:
- Start by placing the 2 tablespoons of ready-made chimichurri dressing in a bowl and let it hydrate for a few minutes.
- Then add the smoked paprika.
- Take half of the lemon. Scrape the peel and put it in a bowl.
- Cut a handful of parsley and a handful of mint.
- Then cut half of the onion into very small cubes. Then just top up with the juice of half a lemon and cover with olive oil.
- To close, just mix everything and set aside.
- To prepare the picanha is very simple, you will need a medallion of steak cut into slices about 2 or 3 fingers high.
- Then just season both sides of the meat with salt and pepper to taste and take it in an AirfFyer preheated to 200 ° C and leave about 12 minutes per side so that the meat is cooked.
- If you wanted more pastry, I suggest you leave a little more time than 3 minutes per side.
Enjoy your meal!
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
