Brazilian Picanha
yield: 4
total time: 25 minutes
Ingredients
- 1 1/3 pounds steak rump cap
- 1 tablespoon olive oil
- 1 tablespoon butter
- coarse sea salt
Nutrition
- Calories : 60 calories
- Cholesterol : 10 milligrams
- Fat : 6 grams
- SaturatedFat : 2.5 grams
- Sodium : 210 milligrams
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