Whiskey and coffee marinated picanha steaks
I am going to use my favourite drinks to marinate a picanha. I hear you saying that you just have to drink the whiskey and the coffee and grill the picanha, but trust me, it’s a good idea.The flavours complement the picanha without losing the characteristics of the meat.
- 1 piece picanha
- 1 tbsp sea salt
- 100 ml whiskey
- 200 ml coffee cold brewed
- 2 pieces bay leafs
- 1 tbsp peppercorns
- 1 tbsp Worcestershire sauce
- 2 tbsp salt
Cut the picanha into 2,5 finger-thick steaks and put them in a ziplock bag.
Pour the whiskey and the coffee in the bag with the rest of the ingredients for the marinade.
Push out as much out of the bag as possible before closing the bag. Let the meat marinate in the fridge for at least four hours.
Fire up your grill with two zones. One with direct and one with indirect heat.
Take the steaks out of the bag and pat them dry with some paper towels.
Carve the fat cap of the steaks and rub the sea salt in the fat.
Grill the steaks until you see nice grill marks, and then place them on the indirect side.
Let them sit to a core temperature of 54ºC/129°F. Let the steak rest for a few minutes before slicing them.
Calories: 192kcalCarbohydrates: 3gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 5395mgPotassium: 248mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 1mgCalcium: 28mgIron: 2mg