Nutrition Facts

Serving Size 186 g

(Approx. 4 Servings)

Amount Per Serving

Calories	350	Calories From Fat	200

% Daily Value*

Total Fat 22 g	34%

Saturated Fat 8 g	40%

Trans Fat 0.0 g

Cholesterol 125 mg	42%

Sodium 2970 mg	124%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	35 g

Vitamin A 2%	•	Iron 15%

Vitamin C 2%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Seared Picanha Steak

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb H-E-B Beef Sirloin Picanha Roast, room temperature

2 Tbsp kosher salt

1 Tbsp H-E-B Grapeseed Oil

2 H-E-B Peeled Garlic Cloves

2 H-E-B Organics Thyme, sprigs

1 Tbsp H-E-B Unsalted Butter

1/2 Tsp H-E-B Black Pepper Grinder

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Instructions

Using a chef's knife, score fat side of picanha but be careful not to cut into actual meat. Cut with the grain into 2 steaks. If beef is larger, cut into 3 steaks then season with salt.

Place a cast iron pot or heavy bottomed sauté pan over medium heat. Once pan is hot, add grapeseed oil.

Place picanha fat-side down in pan along with garlic. Cook 4 minutes then add thyme, butter and black pepper. Turn meat and brown all sides for about 1 to 2 minutes per side while basting with butter.

Transfer to a plate and allow to rest 5 to 10 minutes (very important, do not cut immediately).

Slice picanha against the grain in thin slices and serve!

Chef's Note: Serve pan drippings over meat as desired.