1 hour 15 minutes, plus 1 hour brining time and 2 hours resting for the salsa verde
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PT3H
Paul Welburn serves up a stunning glazed picanha steak recipe, with rich, umami flavours of beer, barley and malt. The beef is served with salsa verde and charred baby leeks to add a little freshness, which is important in terms of balancing the rich, beefy flavours in the dish.
Meanwhile, combine all the ingredients for the salsa verde in a blender, adding a glug of oil. Blitz to a loose dressing consistency, adding more oil if necessary. Season with lemon juice, salt and pepper and leave to sit for 2 hours before serving
Once the brine has cooled, add the beef, ensuring it is fully submerged. Leave to brine for 1 hour
1kg beef picanha, also known as rump cap
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To make the celeriac purée, add the butter to a pan and place over a medium heat. Add the celeriac and sweat gently in the butter. Before it starts to colour, cover with the milk and cream and simmer until tender
Drain the celeriac, reserving the cooking liquid. Blend the celeriac until smooth, adding a splash of the cooking liquid if needed to form a smooth purée. Season with salt to taste
Remove the beef from the brine and rinse in cold water. Cut into 3cm thick slices
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Preheat a barbecue or chargrill pan until very hot
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Combine the rub ingredients in a bowl and rub over each steak as a seasoning. Drizzle over a little oil, rubbing it into the meat to mingle with the spice rub
Once the barbecue or griddle pan is smoking hot, add the picanha steaks and colour on both sides
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Meanwhile, heat all the ingredients for the beef and barley glaze in a pan, stirring until combined. Brush the steaks with the glaze as they cook, being careful not to let it burn
Remove the roots from the leeks, wash well and place in a bowl. Char the leeks on the barbecue or griddle pan with the beef until blackened on the outside, then remove and allow to cool slightly
Once cool enough to handle, peel and discard the outer blackened layer of the leeks. Add the water to a pan, bring to a simmer and whisk in the butter to emulsify. Add the leeks and stir through to keep the leeks warm, over a low heat
100ml of water
100g of butter
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Once rested, the steaks should read 56–57°C on a temperature probe. Glaze once more, then carve into slices. Season with smoked salt
Add a spoonful of celeriac purée to each plate. Place slices of beef on top, dress with the leeks and sprinkle over some puffed barley. Spoon over the salsa verde and finish with the dressed leek roots to serve
