How to make: Picanha Stuffed with Cheese & Peppers

How to make: Picanha Stuffed with Cheese & Peppers

HOW TO MAKE: TAPA DE CUADRIL RELLENA


Our Executive Chef Fran Martinez is back once again to show us another of his fantastic recipes. This week, we’re showing you how to make Tapa de Cuadril Rellena, a hearty dish that you’re sure to enjoy.

This time, our inspiration is very clear; we’re presenting Argentina on a plate. The beef we’ve chosen is none other than our signature cut here at Fazenda – Picanha. In Argentina, the Cap of Rump is actually called Tapa de Cuadril, hence the name of this amazing recipe.

This cut is often overlooked by many, but we think it’s one of the most flavourful and intriguing cuts out there, Fazendeiros. View Fran's recipe at the end of this post.

Everything we need for this recipe

 

Cutting the meat

 

Score in both directions

 

Stuff the cheese and peppers inside

 

Here a short step-by-step of Fran's creation

 

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