We all want to know how you did the picanha. Kinda the point of the sub is that this isn’t Instagram.
blackfire108
Picanha offcuts don’t at 135 for 5 hours from the freezer. Dried and seared
Strict_String
Looks great!
ASK_ME_AB0UT_L00M
Tip: don’t blitz the oil with the other ingredients when you make the chimichurri. Add it last, after everything else is blended, and stir it in by hand. The consistency will be better and won’t be like mayo.
4 Comments
We all want to know how you did the picanha. Kinda the point of the sub is that this isn’t Instagram.
Picanha offcuts don’t at 135 for 5 hours from the freezer. Dried and seared
Looks great!
Tip: don’t blitz the oil with the other ingredients when you make the chimichurri. Add it last, after everything else is blended, and stir it in by hand. The consistency will be better and won’t be like mayo.