Picanha a la Parilla (Top Sirloin)

• 10 Oz Portion of Picanha
• 1 tbsp kosher salt
• 1 tbsp cracked black pepper
• 3 oz roasted carrot puree
• 2 TBSP Mojo Verde
• 1/3 Lime wedge grilled

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1. Score the fat cap diagonally in a diamond pattern. This will keep the meat from curling
2. Season the steak liberally with kosher salt & cracked black pepper, going heavy on the fat cap side.
3. Sear on the plancha with blended oil, fat cap side down first, until a nice crust forms, about 6 minutes and the flip and sear meat side for another 2 minutes. At this point the steak is rare
4. If guest would like med-rare or higher, finish to the desired temperature in the oven. Every 2 minutes in the oven, the steak goes up in doneness. (Default is Med Rare, 135-145 internal temp)
5. Remove the steak from the oven and allow to rest for at least 5 minutes. This will allow the juices to redistribute in the meat. Once rested, slice on a bias through the grain of the meat into 8 slices
6. Place carrot puree on plate and spread evenly across length of the plate
7. Fan the steak lengthwise over the carrot puree
8. Top the steak with mojo verde down the center
9. Garnish with extra virgin olive oil.
10. Sprinkle with Maldon Sea Salt.
11. Set a lime segment on the side.

• Open a few steaks before service to allow to breathe and allow myoglobin bloom. ALL STEAKS SHOULD BE OPENED AND ALLOWED TO BREATH AT LEAST 10 MINUTES BEFORE PUTTING ON THE PLANCHA. Refer to the link below for more knowledge
• Make sure the steak is sliced through the grain of the meat, otherwise the steak is very chewy & tough.
• Score the fat cap diagonally in a diamond pattern. This will keep the meat from curling

Check out this video for the information myoglobin bloom: https://www.britannica.com/video/186969/science-meat