Cidalia Andrade Traditional Picanha Served with Feijao Preto

  • Prep time 20Min
  • Cook time 40Min
  • Technique Grill
  • Meat Beef
  • Cut Top Sirloin
  • Serves 5

Traditional Picanha Served with Feijao Preto, Chimichurri, Rice and Herbs


  • 1.5kg picanha
  • 3 tbsp oil
  • 2 banana shallots or 1 medium onion (sliced)
  • 3 plum tomatoes (sliced)
  • 1 red chilli (diced)
  • 1 green chilli (diced)
  • 125ml /10fl oz white wine
  • 2 tbsp tomato purée
  • 4-5 sprigs fresh thyme
  • 1 bay leaf
  • 1 bunch coriander
  • 1 chive
  • Lime juice to taste
  • Sea salt and freshly ground black pepper
  • 1kg rice
  • 3 tins black beans
  • 1 Heritage cabbage
  • 1 orange
  • 1 plantain
  • 50g chorizo
  • 50g bacon lardons


  1. Preheat a grill to 250°C.
  2. Season the beef on both sides with salt and lots of freshly ground black pepper and 1 tablespoon of the oil in a large tray. Grill the steak pieces over a medium-high heat for 1-2 minutes on each side.
  3. Add a casserole pan to the hob and reduce the heat. Add the oil and gently fry the shallots, thyme, bacon lardons, chorizo and a splash of wine for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the beans to the casserole. Then, slow cook for 20 minutes.
  4. On another hob, add a pan with 3 cups of water and salt, bring to a boil and rice cook for 10 to 15 minutes, on a lower heat.
  5. Cut the heritage cabbage really thin and blanch in salted water.
  6. To make the chimichurri, combine shallots, red chilli, green chilli, plum tomatoes, coriander, chives, olive oil and lime juice to taste. Then add salt and pepper to taste.
  7. Deep fry the plantain, to be served as a garnish with orange, rosemary, thyme and Farofa.