Tony Kanaan: Best. Meal. Ever! that is true and works for men and women. You need to try this Tony Kanaan: Best. Meal. Ever! or save this article about Tony Kanaan: Best. Meal. Ever! for anytime you may need this Tony Kanaan: Best. Meal. Ever!. Tony Kanaan: Best. Meal. Ever! article source is from trusted source. So Tony Kanaan: Best. Meal. Ever! can trusted and proved it. Tony Kanaan: Best. Meal. Ever!, here is Tony Kanaan keeps it simple. The IndyCar driver and Ironman triathlete’s favorite meal consists of two main ingredients: steak and salt. The dish is called Picanha, and Kanaan –driver of the Number 11 car from KV Racing Technology Chevrolet-- will have had plenty of it by the time he takes to the track in Sunday’s Indianapolis 500.
“I had Picanha today with my family, and I’ll make an excuse to have it with the team tomorrow,” Kanaan said just a few days before the race. “I’ve had it since I was four years old. It was lunch three times a week when my mom and dad made it for me.”
Picanha, a triangular cut of top sirloin cap with a wide back of fat, is grilled through a technique known as churrasco –a rotisserie method widely used in his native home, Brazil. (He now resides in Miami.) The beef is sliced into two-inch-thick slabs of steak, bent into a “c” shape with the fat side exposed, and then skewered on a sword to grill over an open wood fire. Seared fat side down, most of the fat melts away until it forms a crispy crust.
“I like the steak medium, without any sauce or gravy,” Kanaan says. “But I’m not a very good cook, so I go to Fogo de Chao.” Tony Kanaan keeps it simple. The IndyCar driver and Ironman triathlete’s favorite meal consists of two main ingredients: steak and salt. The dish is called Picanha, and Kanaan –driver of the Number 11 car from KV Racing Technology Chevrolet-- will have had plenty of it by the time he takes to the track in Sunday’s Indianapolis 500.
“I had Picanha today with my family, and I’ll make an excuse to have it with the team tomorrow,” Kanaan said just a few days before the race. “I’ve had it since I was four years old. It was lunch three times a week when my mom and dad made it for me.”
Picanha, a triangular cut of top sirloin cap with a wide back of fat, is grilled through a technique known as churrasco –a rotisserie method widely used in his native home, Brazil. (He now resides in Miami.) The beef is sliced into two-inch-thick slabs of steak, bent into a “c” shape with the fat side exposed, and then skewered on a sword to grill over an open wood fire. Seared fat side down, most of the fat melts away until it forms a crispy crust.
“I like the steak medium, without any sauce or gravy,” Kanaan says. “But I’m not a very good cook, so I go to Fogo de Chao.”
