Brazilian picanha crostini with herb vinaigrette and shaved Parmesan on a wooden platter

Appetizers

Brazilian Fire Steak Crostini

Name: Brazilian Fire Steak Crostini
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: Makes 16 crostini (serves 6–8)
Ingredients: 1/3 cup finely diced red onion; 1/3 cup finely diced ripe tomato, seeds removed; 1/4 cup chopped flat-leaf parsley; 2 tbsp chopped cilantro; 1 small garlic clove, finely grated; 3 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lime juice; 1/4 tsp red-pepper flakes, or to taste; 1/4 tsp kosher salt; 1 1/4 lb picanha (sirloin cap), cut into 2 steaks about 1 1/4 inches thick, fat cap intact; 1 1/4 tsp kosher salt; 1/2 tsp black pepper; 1 baguette, cut into 16 diagonal slices (about 1/2 inch thick); 2 tbsp extra-virgin olive oil, for brushing; 2 oz Parmesan, shaved; Lime wedges, for serving

Char-toasted baguette, medium-rare picanha, bright Brazilian vinaigrette & shaved Parmesan

Makes 16 crostini (serves 6–8)Prep 25 minCook 20 minTotal 55 min

Brazilian-inspiredPicanhaCrostiniLive fire

Print one-page PDFDownload PDF

Method

Make the vinaigrette

Stir together onion, tomato, parsley, cilantro, garlic, olive oil, vinegar, lime juice, pepper flakes, and salt. Let stand 15 minutes, then taste and brighten with a little more lime or salt if needed.

Heat the grill

Prepare a two-zone charcoal or gas grill with a hot side at 450–500°F and a cooler side. Clean and oil the grate.

Cook the picanha

Pat the steaks dry, score only the fat cap in a shallow crosshatch, and season with salt and pepper. Sear fat-side down over high heat for 3–4 minutes until rendered and browned. Sear the other side 2–3 minutes, then move to indirect heat. For the lower-temperature medium-rare option, remove at 125–130°F; see the safety note below. Rest 10 minutes, then slice thinly against the grain.

Toast the baguette

While the beef rests, brush both sides of the baguette slices lightly with olive oil. Grill 1–2 minutes per side until crisp at the edges and marked but not burnt.

Build and serve

Top each toast with one folded slice of picanha. Spoon on well-drained vinaigrette and finish with shaved Parmesan. Serve immediately with lime wedges.