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Foraging with Alexis Nikole Nelson.
The Portuguese small plate called pica pau—which translates as “woodpecker”—inspired this recipe. The name is a reference to the toothpicks used to eat the dish. For pickled vegetables, we use Italian-style giardiniera; look for it in the supermarket next to the jarred roasted peppers and olives. Serve with hunks of crusty bread for sopping up the sauce, and cold beer to wash it down.
pound beef steak tips OR flat iron steak OR tri-tip, trimmed and cut into 1-inch chunks
Kosher salt and ground black pepper
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