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Author Topic: Picanha Steaks and Ham, Swiss and Spinach Flank  (Read 4840 times)

Gringo

  • WKC Ranger
  • Posts: 670
Picanha Steaks and Ham, Swiss and Spinach Flank
« on: September 03, 2023, 10:41:12 AM »
Midday relaxation protein…

Did the steaks Sous Vide (Argentine sea salt only) and finished off with blue hog lump and some hickory.




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RRRanger99

  • WKC Performer
  • Posts: 2140
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #1 on: September 03, 2023, 10:56:44 AM »
Looks delicious!
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bamakettles

  • WKC Ambassador
  • Posts: 5946
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #2 on: September 03, 2023, 11:48:48 AM »
Man that looks delicious!  Nice job!


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SixZeroFour

  • Moderator
  • Posts: 5833
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #3 on: September 05, 2023, 06:52:40 AM »
Great photos and cook!
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Big Dawg

  • WKC Ranger
  • Posts: 1238
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #4 on: September 05, 2023, 03:30:10 PM »
Not familiar with that cut, but the final product looks great !





BD
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Gringo

  • WKC Ranger
  • Posts: 670
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #5 on: September 05, 2023, 04:29:05 PM »
It’s a specific Brazilian cut…U.S. Butchers call it Sirloin Cap or Coulette but Brazilian get a little more specific in the section of the cap they use. It’s good and tasty!


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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #6 on: September 06, 2023, 05:51:35 AM »
what all does the pinwheel consist of?  Looks great
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Gringo

  • WKC Ranger
  • Posts: 670
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #7 on: September 06, 2023, 05:57:49 AM »
The pinwheel is flank steak, spinach, ham and Swiss. :-)


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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Picanha Steaks and Ham, Swiss and Spinach Flank
« Reply #8 on: September 06, 2023, 05:58:50 AM »
Quote from: Gringo on September 06, 2023, 05:57:49 AM
The pinwheel is flank steak, spinach, ham and Swiss. :-)


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Thanks, I'll have to try that.
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