Anatomical cuts : the fillet steak

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Anatomical cuts : the fillet steak

The fillet steak is a cut of the typical Latin American cuisine, especially that of Brazil. It is triangular in shape, has a weight of just over one kg and is characterized by a layer of fat, present on one side, one cm high (and here, let me underline it, the fat layer is fundamental: sometimes it happens that the butcher takes it away thinking of doing to the customer without realizing to create an indifferent damage).

The fillet steak is a cut that comes from the back of the animal, in correspondence of the buttocks, and is known in Italy as the codon, tip of sottofesa or cover of the chump.

The peculiarity of this cut is that, coming from a muscle that works a lot, the meat is not really very tender. However, cooking it to perfection, it can become one of the most delicious and tasty preparations to serve your guests, who will also be amazed to see you prepare and serve it.

The best way to cook the picanha is to cut it into three or four slices two fingers thick, fold them with the fat on the outside and then stick them on a sword to be placed directly over the embers, at a distance of about thirty cm . The embers must not have too high temperature, the sword must be turned continuously so that the fat melts and coli on the meat, forming a crust. At that point we start slicing the meat from the outer part and serving it, until the raw layer is reached. You put the skewer back in cooking, you start turning again and proceeding in this way.

It is served with a pinch of pepper and coarse salt, but if desired it can be salted before cooking, as they often do in Brazil.

If you do not have the swords available, you can also cook the fillet steak as a steak, cutting it into slightly less thick slices and laying them on the grill in direct cooking. However, if you accept advice, buy the swords. They will be well spent money.

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