Post #802971 by jokeiii on Mon, Apr 18, 2022 1:30 PM

The newest sensation over here: TERIYAKI PICANHA (a/k/a Sirloin Cap, I think)

2 lb picanha/sirloin cap (fat cap trimmed to 1/4" and scored in a crosshatch)

1/2 cup pineapple zapped pretty fine in a food processor OR 1/4 cup pineapple juice (Trader Joe's is the best, but the refrigerated Dole or Del Monte is not bad. Use canned in an emergency only.) and 1/4 cup crushed pineapples with whatever juice is accumulated (refrigerated kind is best, use canned in an emergency only)

1/4 cup soy sauce (I like the low sodium kind for this)

1 tbsp toasted sesame oil

1/4 cup peanut oil

1 tbsp FRESH lime juice (distilled vinegar in a pinch)

1/4 cup dark brown sugar (packed)

1 tbsp minced ginger (use a rasp grater)

4 cloves minced garlic (ditto)

Kosher salt & fresh ground black pepper to taste

In a large zip-top bag, combine all ingredients except for the steak. Mix thoroughly until all ingredients are combined and there’s no sign of separation.

Add the steak, sloshing around to ensure that all the beef is evenly coated with the marinade.

Squeeze as much air as possible (Google "ziplock" and "displacement method" if you're fanatical)

Allow to marinate in the refrigerator for at least 30 minutes, but 1 hour is ideal.

About 30 minutes before you’re ready to cook, preheat your grill on medium-high and remove the beef from the refrigerator and allow it to sit at room temperature. Pat it dry. Put the marinade in a small saucepan and bring it to a boil, and reduce until you get to the texture of melted ice cream.

Place beef on the grill, flipping every minute and glazing with the marinade, allowing them to cook for 4 (for medium rare) to 6 (for medium well) total minutes.

Garnish with some thinly sliced scallions and sesame seeds if you're all fancy.

[ Edited by jokeiii on 2022-04-18 13:34:00 ]

[ Edited by jokeiii on 2022-04-18 13:35:26 ]

[ Edited by jokeiii on 2022-04-18 19:29:27 ]