One day Michelle (who works with Natalia at O Dinis Restaurant) came into work with a bag of quinoa in hand that she bought from Whole Foods Market. Michelle wanted Natalia to make her a quinoa salad for dinner. So… Natalia made quinoa salad for Michelle and the staff that night for the staff dinner but added picanha since Natalia felt that a quinoa salad would not be a completely satisfying meal and would need a big old slab of steak to go with it.
Each night at O Dinis there is a staff dinner. Often, Natalia will cook for the staff the meal that they will share. Natalia tries to fulfill requests for everyone to enjoy! This was one of those occasions when a special dish was requested and Natalia delivered!
Picanha is one of Natalia’s favorite cuts of meat – because it is very flavorful and tender but you should not cook more than medium-rare (could go to medium but not more). This is the premier cut of meat at any Brazilian Steakhouse.
Picanha (Sirloin Cap)
1 stick of melted butter
8 cloves of garlic
1 Bag of Quinoa
4 Small Cucumbers (Chopped)
1/2 Red Onion Diced
1 Bunch of Scallions
1/2 bunch of flat-leaf parsley
4 oz package of cherry tomatoes (cut in half)
Salt and Pepper
1 tsp. Of Dijon mustard
half a cup of olive
1/2 tsp of oregano
– For Picanha:
This version was simply prepared by adding sea salt all over the picanha and grilling until your desired temperature.
When it is finished cooking set it on a platter and drizzle 1 stick of melted butter with 8 cloves of garlic loosely covered with foil and wait 10 minutes before slicing against the grain.
– For Quinoa Salad:
Prepare quinoa according to package and cool for half-hour.
Into a large bowl add the small cucumbers (chopped), basil, red onion (diced), scallions, flat-leaf parsley, and cherry tomatoes cut in half.
In a mason jar add salt and pepper to taste, the juice of one whole lemon, Dijon mustard, olives, and oregano.
Shake it up and pour over vegetables. Then, add the cooled quinoa and serve with the picanha.
Make sure to serve with a full body red wine