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“This smoked picanha (beef) crostini is a delicious bite when paired with creamy goat cheese, microgreens, a balsamic glaze, and kissed with a flaky wild mushroom sea salt. It’s super easy to make and is perfect for any occasion!
As I’ve said before, out of the whole cow, Picahna (pronounced “pee-kahn-yah”) is by far my absolute favorite cut of beef. As a Pitmaster, it’s that cut of meat that needs minimal seasoning yet is incredibly packed with flavor. I’m also that person who often loves appetizers versus a meal. These Smoked Picanha and Goat Cheese crostinis are some of the best bites I’ve had in a long, long time. Let’s fire up the Yoder Smoker YS640 and create a memorable dish!”
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill:
https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/
INGREDIENTS
- 1 baguette made into crostini
- 1.5–2 pounds cooked picanha, shaved
- 10.5 ounces goat cheese (room temp
- Microgreens
- Balsamic glaze
- Wild Mushroom sea salt flakes
INSTRUCTIONS
- Using oak/hickory/pecan or even mesquite flavored pellets, preheat the Yoder Smokers YS640 smoker to 225F.
- Place the prepared picanha onto the top rack of the Yoder Smokers YS640 fat cap facing up. Insert a MEATER probe and close the lid.
- Remove from the smoker, and loosely cover with foil. Remove the diffuser plate from the smoker and increase the temperature to 400F. You’ll want to ‘sear’ the beef to finish it.
- Once cooled, slice into thinly shaved pieces; set aside.
- Brush the bread with olive oil, bake for 6-8 minutes, flip it over, brush with more olive oil, and give them a sprinkle of sea salt.
- Bake for 5-8 minutes more.
- Right before serving, I’ll prep a few, then set up a serving station where folks can make their own.
- Add on some thinly sliced picanha (it’s your choice if you want it warmed or not).
- Drizzle on some balsamic glaze, followed by some microgreens, and finish with a sprinkling of Wild Mushroom Sea Salt Flakes.
- Enjoy!
“This smoked picanha (beef) crostini is a delicious bite when paired with creamy goat cheese, microgreens, a balsamic glaze, and kissed with a flaky wild mushroom sea salt. It’s super easy to make and is perfect for any occasion!
As I’ve said before, out of the whole cow, Picahna (pronounced “pee-kahn-yah”) is by far my absolute favorite cut of beef. As a Pitmaster, it’s that cut of meat that needs minimal seasoning yet is incredibly packed with flavor. I’m also that person who often loves appetizers versus a meal. These Smoked Picanha and Goat Cheese crostinis are some of the best bites I’ve had in a long, long time. Let’s fire up the Yoder Smoker YS640 and create a memorable dish!”
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill:
https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/
INGREDIENTS
- 1 baguette made into crostini
- 1.5–2 pounds cooked picanha, shaved
- 10.5 ounces goat cheese (room temp
- Microgreens
- Balsamic glaze
- Wild Mushroom sea salt flakes
INSTRUCTIONS
- Using oak/hickory/pecan or even mesquite flavored pellets, preheat the Yoder Smokers YS640 smoker to 225F.
- Place the prepared picanha onto the top rack of the Yoder Smokers YS640 fat cap facing up. Insert a MEATER probe and close the lid.
- Remove from the smoker, and loosely cover with foil. Remove the diffuser plate from the smoker and increase the temperature to 400F. You’ll want to ‘sear’ the beef to finish it.
- Once cooled, slice into thinly shaved pieces; set aside.
- Brush the bread with olive oil, bake for 6-8 minutes, flip it over, brush with more olive oil, and give them a sprinkle of sea salt.
- Bake for 5-8 minutes more.
- Right before serving, I’ll prep a few, then set up a serving station where folks can make their own.
- Add on some thinly sliced picanha (it’s your choice if you want it warmed or not).
- Drizzle on some balsamic glaze, followed by some microgreens, and finish with a sprinkling of Wild Mushroom Sea Salt Flakes.
- Enjoy!
