Steak Inasal

What happens when you fuse Brazilian churrasco-style picanha with the bold, vibrant flavours of Bacolod inasal? Our Steak Ambassador, Arion Marin, an incredible food influencer, explored this idea — and we think he nailed it.

Picanha is the cap of the rump and is a coveted cut made famous in Brazil, particularly in all-you-can-eat churrascarias. The fat cap bastes the meat and flavors the steak incredibly with just the traditional seasoning of salt before being roasted over hot coals.

Inspired by Bacolod inasal, this version uses skewered picanha grilled over charcoal, basted with achuete oil, and finished with a bright lemongrass chimichurri made with cilantro, calamansi, garlic, coconut vinegar, and red chili.

Serves: 3–4

Ingredients

Steak

• 1 whole Australian Wagyu Picanha (MB4-5)

• Salt

• Achuete (annatto) oil, for basting

Lemongrass Chimichurri

• ½ cup cilantro, finely chopped

• 3–4 stalks lemongrass, white part only, very finely minced

• 3–4 cloves garlic, finely minced or grated

• 1–2 medium red onions, finely diced

• 1 red chili, finely sliced

• 2–3 tbsp calamansi juice (you can sub with a mix of lime and orange juice)

• 1–2 tsp coconut vinegar (you can sub with malt or apple cider vinegar)

• 4–5 tbsp achuete-infused olive oil (also known as annatto)

• Pinch brown sugar (optional)

• Salt

• Fresh cracked black pepper
  
  

Instructions

1. Prepare the lemongrass chimichurri

In a bowl combine:

• cilantro

• lemongrass

• garlic

• red onions

• red chili

Add the calamansi juice, coconut vinegar, and achuete-infused olive oil.

Season with salt and pepper, and add a small pinch of brown sugar if needed to balance the acidity.

Mix well and let sit 15–20 minutes so the flavors meld.

The chimichurri should be bright, aromatic, and spoonable.

2. Prepare and skewer the picanha

Using a sharp knife, score the fat cap of the picanha in a crosshatch pattern, being careful not to cut into the meat.

Slice the picanha into thick steaks with the fat cap intact.

Fold each steak into a C-shape and skewer through both ends, Brazilian churrasco-style.

Season generously with salt.

3. Grill and baste

Grill the skewered picanha over hot charcoal.

Start with the fat cap facing the heat to render and crisp.

As the steak cooks, baste repeatedly with achuete oil over the barbecue, allowing the oil to coat the meat and pick up smoky flavor.

Turn occasionally until the beef reaches:

52–54°C (125–130°F) for medium rare.

4. Rest and slice

Remove from the skewers and let the meat rest 8–10 minutes.

Slice the picanha against the grain into thick slices.

5. Serve

Arrange the sliced steak on a platter and spoon the lemongrass chimichurri generously over the top.

Serve immediately.