Chefs' Tips
Tricks!
All About Barbecue!
by ANNA BROOKS photography by DONG KIM
Summers in Alberta are short, so we need to make the most of doing what we love: beers on the patio, lounging in the sun, and of course, grilling up something delicious on the barbecue. generous helping of sea salt, and served with a homemade vinaigrette and toasted cassava, or Brazilian arrowroot (and, Montes says, a glass of beer of course!) Brazil-up your barbecue this summer and try Montes’ mouthwatering recipe for picanha with Brazilian salsa!
Barbecued Picanha with Brazilian Salsa Serves 4 Barbecue is one of our favourite cooking methods because it’s so versatile. Chicken, fish, fruit, veggies – you can grill just about anything. Paying homage to what we’ve done since the beginning of time, we talked to four local chefs this month about the beauty of cooking outdoors over an open flame. In Alberta, we’re known for our beef, but there’s something special to be said about Brazilian barbecue. To Jose Montes, chef at Minas Brazilian Steakhouse in Calgary, barbecue isn’t just a meal: it’s a full-on party. “In Brazil, barbecue means to get together with friends and family,” he says. “Barbecue is the easiest meal to share because all you need is just meat, and the fire. It goes back to a long, long time ago when people only had fire to sit around and eat.” Montes says meat in Brazil isn’t traditionally cooked on a grill, but skewered and roasted over an open flame. It’s seasoned with a
1.5 Kg Brazilian picanha (or sirloin cap) Coarse salt For salsa: 2 tomatoes, julienned 1 medium yellow onion, julienned 1 green pepper, julienned 1 bunch of parsley 7 Tbs (100 mL) white vinegar 3½ Tbs (50 mL) olive oil To taste salt and pepper
1. Cut the picanha into strips to create around 5 or 6 small steaks. *Tip: cut on an angle perpendicular to the fibres running diagonally through the meat. 2. Rub with a handful of coarse salt. 3. Grill on barbecue for 5 minutes on each side for medium rare. Set aside and rest.
4. To make salsa, julienne the tomatoes,
onion and pepper. Mix in with chopped parsley, olive oil, and vinegar.
5. Spoon salsa over picanha and enjoy!