By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
1 hour 15 minutes, plus 1 hour brining time and 2 hours resting for the salsa verde
PT1H15M
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
4
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
7
Preheat a barbecue or chargrill pan until very hot
8
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
10
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
15
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
Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Beer and barley glazed picanha steak
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?