Special Recipe from Culinary Director Evandro Caregnato: Spinach and Provolone Stuffed Picanha

Screen Shot 2014-03-24 at 1.05.12 PM

Try this fresh take on our signature cut of meat: the Picanha. Created by Texas de Brazil Culinary Director Evandro Caregnato this dish creates the perfect combination of flavors. Check out the link below to see it prepared live on KUTV’s “Fresh Living” segment in Salt Lake!


Spinach and Provolone Stuffed Picanha

1 large beef Cullote (top sirloin cap) fat on, about 4 lb
1 ½ cup of shredded provolone
3 cups of chopped spinach
Vegetable oil
2 table spoons of beef base
Black pepper and salt to taste

Sauté the spinach in a table spoon of vegetable oil, season with salt and pepper; reserve and let cool.
Preheat the oven to 300 degrees.
Trim the fat from picanha to leave only 1/2” of fat, the cap of fat should cover the entire cut of meat.
Make a cut on the side of the meat to form a pocket, mix the cold spinach and cheese and fill this pocket. Close the opening with a bamboo skewer.
Season the meat generously with salt, top and bottom.
Mix the beef paste and oil together and rub the meat with the mixture. Transfer the meat to a roast pan.
Cook the meat at 300 degrees for about 30 minutes in the middle rack then raise the temperature to 450 degrees for 5 more minutes to brown the crust. Remove from oven and let rest for 15 minutes before serving it.