(4 votes, average: 4.00 out of 5)
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Picanha Steak on Toasted Ciabatta with Mustard Cream
Picanha is a popular cut of beef in Brazil. It is a triangular cut from the top of the rump region of the cow, and has a beautiful layer of fat. It is not a muscle that moves much during the animal’s life, and so, remains tender.
- Yields: 4-6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 20 mins
Ingredients
Mustard Cream
1 C (250 ml) fresh cream
3 Tbsp Dijon mustard (add more if you like a stronger flavour)
small handful of chopped flat leaf parsley, chopped
NoMU Black Pepper
Picanha Steak
1 whole Picanha steak (rump cap)
NoMU Extra Virgin Olive Oil
NoMU BBQ Rub
Ciabatta Toast
1 loaf of good quality ciabatta
NoMU Extra Virgin Olive Oil
a handful of rocket for serving
Method
Mustard Cream
Pour the cream into a small saucepan and simmer over a medium heat until it has reduced by one third. The more you reduce it the thicker the sauce will be. Take the cream off the heat and whisk in the mustard and parsley, then season with black pepper. Note: when the steak is resting, reheat the mustard cream before serving.
Picanha Steak
Score the fat on the steak in a diamond pattern.
Season generously with NoMU BBQ Rub, then rub with a little olive oil. Braai the steak over hot coals for about 3 minutes per side for medium rare. Add an extra 2 minutes of cooking time if you’d like it medium. Once the steak is cooked rest it for 10 minutes.
Ciabatta Toast
Brush the ciabatta with olive oil and toast on the braai.
Reheat the mustard cream while carving the steak. Top slices of toasted ciabatta with slices of steak, drizzle with mustard cream, add fresh rocket and then serve.
Foodie fact: Picanha is a popular cut of beef in Brazil. It is a triangular cut from the top of the rump region of the cow, and has a beautiful layer of fat. It is not a muscle that moves much during the animal’s life, and so, remains tender.
