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An unusual combination of grilled and caramelized sirloin cap served with a creamy miso-based sauce, enhancing the meat's umami.
Recipe Video
Ingredients
- 1unit de Picanha (Sirloin Cap)
- Sake
- Mirin
- Toasted Sesame Oil
- Miso paste (fermented soybean paste)
- Honey
- Salt
- Black Pepper
Instructions
In a saucepan, combine sake, mirin, toasted sesame oil, miso paste, and honey. Whisk vigorously until a smooth paste forms.
Dica: The miso paste should be fully incorporated into the liquids.
Set the prepared miso paste aside.
Cut the sirloin cap into steaks about two fingers thick.
Season the sirloin cap steaks generously with salt and black pepper.
Dica: The more seasoning, the better, according to the preparer.
Grill the sirloin cap on the barbecue, flipping when a good caramelization is achieved.
Dica: Grill the fat cap as well.
Remove the meat from the grill and let it rest for about two minutes to allow the juices to redistribute.
Slice the sirloin cap to your desired doneness, and brush the miso paste over the slices.
Use a kitchen torch to lightly heat and caramelize the miso paste over the sliced meat.
Serve immediately and enjoy the combination of umami and creaminess.
Dica: Pairs well with rice.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy80 kcal4%
- Carbohydrates4 g1%
- Protein5 g7%
- Total Fat5 g9%
- Dietary Fiber0 g1%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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