Set out a scale and the equipment for Picanha. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, cassava, flat-leaf parsley, garlic, olive oil, red wine vinegar, kosher salt. Picanha is cooked in Sao Paulo as its own plate, not as a copy of a restaurant menu. Salt the steak and grill it, then serve it with toasted cassava. Picanha is the cap of the sirloin. Sirloin is the steak this pantry weighs, cooked with the same salt and rest. Amounts are for 4 from foods this library can count.
