Picanha with Mango and Ginger Chutney
1 package of Picanha
2 tablespoons olive oil
2 cloves garlic
1 tablespoon olive oil
1 shallot, minced
1 teaspoon grated ginger
1 mango cut into 1cm pieces
2 tablespoons vinegar
Salt and Pepper
3 tablespoons olive oil
1 clove garlic
50 g bacon
1 can black beans
1. Put a frying pan on the heat with the olive oil with the crushed garlic.
When the oil is very hot, brown the meat on both sides.
Season with salt and pepper and let the picanha rest for about 1 minute.
2. Place a saucepan over the heat with the olive oil and brown the chopped shallot and grated ginger.
Add the mango cut into 1cm pieces, stir and simmer.
When everything is cooked and has a jam-like texture, add the vinegar, season with salt and pepper, and remove.
3. Place a saucepan over the heat with olive oil and brown the onion and minced garlic.
Add the bacon and let it brown.
Add the black beans, season with salt and pepper and simmer about 10 minutes.
4. Serve the picanha with the mango-ginger chutney and black beans.