Flambéed Picanha in Orange Sauce (picanha flambada ao molho de laranja)

Time: 50 min6 servingsapprox. 550 kcal / serving (estimated)approx. 47 g protein / serving

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Method

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Salt the meat and poke a few holes in it so the seasoning soaks in.
Melt the butter in a pressure cooker and sear the meat all around, starting with the fat side.
Splash with the cognac and carefully flambé (keeping your face away from the open flame), then cover and turn the fat side up.
Add the orange juice, the clove-studded onions, the bay leaves, the nutmeg, the sugar and the pepper.
Cook for 20 minutes, open, season, then cook for another 20 minutes.
Take the whole piece of meat out onto a platter.
Dissolve the cornstarch in a little water, stir it into the remaining sauce, and bring to a boil.
Pour the orange sauce over the meat.
Serve with caramelized pineapple or a fresh salad.

Source: Wikibooks – Livro de receitas – Picanha flambada ao molho de laranja (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.