
Ingredients
1 picaña
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 onion
1 tomato
Salt and pepper to taste
Extra virgin olive oil
Vinegar of alcohol
A handful of parsley
1 sprig of fresh oregano
Assorted spices
Instructions
1
Hydrate the assorted spices in olive oil and set aside.
2
Clean the picaña by removing the excess of fat. Make some transversal cuts on the upper part, season with salt and pepper and place it on a grill over low heat for approximately 15 minutes on each side.
3
Then paint with the assorted spices ´s oil and return it to the fire for another 5 minutes more on each side.
4
Remove from the grill and let it rest on a wooden board for 10 minutes to help the juices to concentrate. Fillet and serve.
5
Serve with a criolla sauce: cut each of the vegetables into very small squares, season with salt and pepper, add some vinegar and cover with olive oil and parsley.
