Picanha y Pao de Queijo

Picanha:

·         1 Rumb/Brazilian Picanha Steak

·         Salt

Pao de Queijo:

·         1 lb Tapioca Starch/Cassava Starch

·         1 lb Shredded Cheese

·         2 eggs

·         1 Cup Milk

·         1 Cup Water

·         4tbs Salt

Picanha:

1.      If you’re cooking Brazilian style cut the rum steak against the grain, if you’re eating like a traditional steak cut with the grain

2.      Season the steak heavily with salt, skewer if necessary

3.      Cook over low heat 275-325 until internal temperature reaches 125, remove from the heat and rest until internal temps reach 100

4.      Sear directly over a fire or on a ripping how skillet until you have a nice crust

Pao de Queijo:

1.      Preheat oven to 350

2.      In a pot combine the milk, water and salt. Heat just until it boils then mix in to the starch

3.      5-10 minutes later once cool, combine the eggs and cheese

4.      Roll into ball and place onto a sheet tray

5.      Cook for 25 -30 minutes. Best served warm, can be reheated in the microwave to soften back up