Challenge yourself with this mouth-wateringly juicy steak recipe packed with lots of tasty ingredients. Cooking this popular Brazilian Picanha cut might take some time but believe me when I say it's worth the time and effort. This recipe will not only hone your cooking skills, but it will also become a family BBQ go-to. 

Click here to watch the video of it being cooked by our mysterious chef.

Cook: 60 mins
Prep: 25 mins
Difficulty: hard

Ingredients

• 7 pound Picanha
• 2.2 pound Pork Belly , sliced in cubes
• 1 whole chicken breast, sliced in cubes
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red bell pepper
• 1 medium onion, chopped
• 1 tsp paprika
• 2 pc fresh jalapenos
• 4 tbsp. sunflower oil 
• 1 tsp salt 
• ½ tsp black pepper
• 1 cup Cheddar, grated
• 1 cup mozzarella, grated 
• ½ pomegranate
• 4 tbsp. cream-cheese
• 2 sprig rosemary

1. Invert picanha by cutting a hole across, and then turning it inside out (as shown in the video)
2. Spread cream cheese inside the inverted picanha
3. In a hot pan, add oil and fry the breast and pork belly cubes, add pomegranate seeds, jalapenos, bell peppers, onion and fry, adding salt, paprika
4. Fill some of the mixture inside the picanha then add grated mozzarella, then mixture, then cheddar, then mixture
5. Season the meat with rosemary and garlic
6. Heat the oven at 356 F and cook for 25-40 mins. Every 10 minutes, flip the meat so that it cooks evenly