Chili Crisp Sous Vide Picanha
A long-game steak project: picanha injected and coated with chili crisp, marinated for a week, cooked sous vide to edge-to-edge medium rare, then seared over fire until the fat cap is crisp. Savory and mild rather than fiery, and great as steak and eggs.
Quick Facts
- Prep
- 30 min
- Cook
- 18 hr 30 min
- Total
- 19 hr
- Servings
- 6
- Difficulty
- Hard
- Method
- Sous vide
Ingredients
Instructions
- 1
Strain the chili crisp, separating the oil from the crunchy solids.
- 2
Score the fat cap of the picanha in a crosshatch.
- 3
Draw the chili oil into a meat injector and inject it all through the meat.
- 4
Season lightly with salt, then coat the picanha all over with the chili crisp solids.
- 5
Vacuum seal it and refrigerate for 7 days, keeping it at 38°F or below. For a more cautious version, marinate 1 to 3 days.
- 6
Cook the sealed picanha sous vide at 131°F for about 18 hours.
18 hr - 7
Pat it dry and sear over a hot grill or live fire, fat cap first, until the fat is crisp and charred in spots, then sear the other sides briefly.
- 8
Slice across the grain, then return the slices to the grill for quick grill marks.
- 9
Serve with fried eggs, sliced pears, pickled red onions, a squeeze of lemon and another spoonful of chili crisp.
Original Source
This recipe was discovered from Jordan Lewis on Facebook.
