Picanha with Cabbage Salad
Simple beef dish with crisp cabbage salad
- Picanha (or rump cap)
- Extra virgin olive oil
- Salt
- White cabbage
- Red cabbage
- Red onion
- Zucchini
- Radish
- Carrot
Dressing:
- 1 garlic clove (grated)
- 1 tbsp honey or maple syrup
- 1 dl apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Let the meat reach room temperature.
Shred white and red cabbage.
Slice red onion into thin half-moons.
Coarsely grate (or use a vegetable peeler) zucchini, daikon, and carrot.
Place vegetables in a large bowl and add garlic.
Drizzle honey and add apple cider vinegar, lemon juice, and olive oil.
Mix well and season with salt.
Cook the meat: grill or pan-fry with olive oil and salt for about 3 minutes per side.
Ensure the pan is hot before cooking.
Let the meat rest for a few minutes before serving.