Alina Quina Wagyu Picanha & Chimichurri
- Prep time 30Min
- Cook time 1Hr
- Technique Grill
- Meat Lamb
- Cut Wagyu
- Serves 5
Juicy Wagyu picanha, seared to perfection, paired with crispy tapioca cheese cubes, garlic pão de queijo, and a tangy sweet drop pepper salsa for an unforgettable Brazilian-inspired feast.
Ingredients
Wagyu Picanha & Seasoning
- 1.2 to 1.5 kg Wagyu picanha (grain-fed)
- To taste flaky sea salt
- To taste freshly ground black pepper
- 2 tbsp olive oil (for searing)
Tapioca Cheese Cubes ("Dadinho de Tapioca")
- 250 g granulated tapioca
- 250 g grated mozzarella and cheddar
- 500 ml whole milk
- 1 tsp salt
To taste white pepper
- Garlic Pão de Queijo
- 250g tapioca starch (sweet starch – polvilho doce)
- 100ml whole milk
- 50ml neutral oil
- 1 egg
- 150g grated parmesan or Minas cheese (or mature cheddar)
- 2 garlic cloves, minced (or roasted for a milder flavor)
- Pinch of salt
Sweet Drop Pepper Salsa
- 150g sweet drop peppers
- ½ red onion, finely diced
- 1 tbsp red wine vinegar or sherry vinegar
- 2 tbsp olive oil
- Fresh coriander – chopped
- Zest and juice of ½ lime
- Salt – to taste
Method
Tapioca Cheese Cubes (Dadinho de Tapioca)
- Heat the milk until just simmering, then pour over the granulated tapioca and cheese in a bowl.
- Mix well until everything is hydrated and forms a sticky dough.
- Add salt and white pepper to taste.
- Pour the mixture into a lined tray (approx. 2–3cm thick), press flat, and chill for at least 3 hours (or overnight).
- Once firm, cut into small cubes (approx. 2x2cm).
- Deep fry at 170°C (340°F) until golden brown and crispy on the outside.
Alternative: Bake or air-fry at 200°C (392°F) with a little oil for a lighter version.
Garlic Pão de Queijo
- Preheat the oven to 200°C (392°F).
- Heat milk and oil in a small saucepan until just simmering.
- In a bowl, pour hot liquid over the tapioca starch and mix well.
- Let cool slightly, then mix in garlic, salt, cheese, and egg.
- Knead until smooth. If sticky, add a little more starch.
- Form small balls (walnut-sized) and place on a baking tray lined with parchment.
- Bake for 15–20 minutes or until puffed and lightly golden.
Optional: Brush with garlic-parsley butter while hot.
Sweet Drop Pepper Salsa
- Finely dice red onion and chop sweet drop peppers.
- In a bowl, combine peppers, onion, chopped herbs, lime zest & juice, vinegar, and olive oil.
- Mix well and season with salt to taste.
- Let it sit for at least 15 minutes to marinate and mellow out the flavours.
- Optional: add a touch of fresh chili for heat.
