Preparation time: 10 min
Marinade: 2 h
Cooking time: 50 min
For: 4 pers.
Ingredients:
1 600g Picanha (the Picanha is the tip of the rump)
30g ground coffee
10g ground pepper
30g brown sugar
10g coarse salt
1 lemon juice
Accessory:
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 180°C.
2. Prepare the beef Picanha by incising it on the fat side, make the spice mix and massage the Picanha copiously so that all the aromas penetrate the meat, leave to marinate for 2 hours at room temperature.
3. Pre-heat the lava stone and cook the Picanha for 25 minutes on each side.
4. The Picanha is cooked when it is between rare and medium-rare, at around 55°C through the middle.
5. Leave the meat to rest for 15 minutes and slice thinly for tasting.
