Brazilian Style ‘Picanha’ Steaks

Image source: IN Noosa Magazine

Brazilian Style ‘Picanha’ Steaks, Black Eyed Pea, Kipfler Potato and Watercress Salad, Roasted Green Peppers and Chimmichurri.

Ingredients:

• 1 kg rump cap or sirloin, cut into 1.5cm steaks

• 1 x 400gm tin black eyed peas or cannellini beans, drained and rinsed

• 300gm kipfler potatoes

• 2 cups picked watercress

• 2 egg yolks

• 1 tbs Dijon mustard

• 2 tbs lemon juice

• ½ cup vegetable oil

• ¼ cup chives

• 2 green capsicums

• 1 small red onion

• 2 tbs sherry vinegar

• 2 tbs olive oil

Chimichurri:

• 1 cup flat parsley leaves

• 1 clove garlic

• 1 small red chilli

• 2 tbs lemon juice

• 4 tbs olive oil

• Salt and pepper

 

Method:

• Thread the steaks onto metal skewers in a semicircular shape. Cover and refrigerate until needed.

• Put the kipfler potatoes in a small saucepan with water and bring to boil.

• Simmer until tender when pricked with a knife, drain and cool. Slice into thin rounds and refrigerate.

• Whisk together the egg yolks, mustard and lemon juice then slowly whisk in the vegetable oil to make the dressing.

• Whisk in the chopped chives and season   with salt and pepper.

• Grill the capsicums and red onion in its skin on the char grill of a BBQ until both are completely black all over. Allow to cool, then peel and slice both into strips. Dress with the olive oil and sherry vinegar and season with salt and pepper.

• Place all of the chimichurri ingredients into a small blender (like a nutribullet) and blend to a paste.

• Lightly oil and season the beef skewers and char grill quickly on a hot BBQ. Set aside to rest for a few minutes.

• Mix the beans, potatoes and watercress and dress with chive dressing.

• Spread a generous spoonful of chimichurri onto each of four plates and place the picanha steaks on top. 

• Scatter the peppers and red onions over the steaks and serve the bean and potato salad on the side.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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