Add <quantity>30<unit>g</unit></quantity> of sugar and <quantity>60<unit>g</unit></quantity> of salt to a bowl

Add <quantity>10<unit>g</unit></quantity> of black pepper powder and mix until combined

Place a <quantity>1<unit>kg</unit></quantity> piece of picanha on a cutting board and evenly spread <quantity>30<unit>g</unit></quantity> of the seasoning mix on all sides of the meat

Place the meat on a rack on a baking tray. Refrigerate it uncovered for 5 days to cure it. The meat is cured

Bring <quantity>1<unit>cup</unit></quantity> of water into a boil in a small saucepan over high heat

Add <quantity>¾<unit>cup</unit></quantity> of corn flour and <quantity>1<unit>cup</unit></quantity> of water to a bowl. Stir to dissolve the lumps

Add the corn flour and water mixture to the boiling water. Stir constantly until it thickens

Spread over a silicone baking sheet, making a thin layer

Bake at <temperature>155<unit>°C</unit></temperature> for 50m until the tuile is dry and crispy. The corn tuile is ready

Small dice <quantity>½</quantity> red onion

Small dice <quantity>100<unit>g</unit></quantity> of the Cured Meat

Small dice <quantity>½</quantity> pickled bur cucumber

Add the meat and red onion to a bowl

Add the pickled bur cucumber and <quantity>1<unit>tbsp</unit></quantity> of roughly chopped baru nuts

Add <quantity>1½<unit>tbsp</unit></quantity> of extra virgin olive oil, and season with salt and black pepper to taste

Add thinly sliced chives to taste and mix it

Plate the meat on a serving dish

Add small portions of lime mayonnaise around the dish

Place a large piece of the Corn Tuile on top of the meat, leaving a mayonnaise portion exposed. The cured steak tartare is ready

Enjoy! Eat it as an appetizer or a main dish!