Beer and barley glazed picanha steak
by
- Main
- medium
- 5
- 1 hour 15 minutes, plus 1 hour brining time and 2 hours resting for the salsa verde
PT1H15M
PT3H
Discover more:
Share recipe
Related recipes
Related recipes
Roast picanha with spiced quince
Barbecued rump cap with broad beans à la Française and pickled mushrooms
Aged beef rump cap with stuffed Roscoff onion
Beef tartare, potted beef with dripping and sourdough toast
Carbonade Valdostana – Valle d'Aostan beef stew
Ingredients
Metric
Imperial
Picanha
- 1kg beef picanha, also known as rump cap
- smoked salt
Brine
- 1l water
- 150g of salt
- 100g of porter
- 2 sprigs of thyme
- 10g of smoked paprika
- 20g of peppercorns
- 5 garlic cloves
Salsa verde
- 50g of parsley, roughly chopped
- 50g of mint, roughly chopped
- 50g of basil, roughly chopped
- 25g of capers, roughly chopped
- 25g of cornichons, roughly chopped
- 2 anchovy fillets, roughly chopped
- 1/2 garlic clove, minced
- 1/2 tbsp of Dijon mustard
- salt
- lemon juice
- light olive oil, or rapeseed oil
Steak dry rub
- 20g of English mustard
- 10g of smoked salt
- 10g of smoked paprika
- 10g of sugar
- 10g of ground black pepper
Beer and barley glaze
- 250ml of porter
- 10ml of soy sauce
- 50g of malt extract
- 50g of Marmite
- 100ml of beef stock, reduced to 50ml
Celeraic purée
Smoked baby leeks
- 18 baby leeks, with the roots attached
- 100g of butter
- 100ml of water
Dressing
- 100ml of olive oil
- 3g of salt
- 20g of shallots, brunoise
- 25ml of white wine vinegar
- 5g of Dijon mustard
- 5g of English mustard
- 1/2 tsp ground black pepper
To serve
- puffed barley, or puffed rice
Equipment
- Blender
- Barbecue or chargrill pan
- Temperature probe
Method
1
To begin, place the brine ingredients in a pan and heat until the salt has dissolved. Leave to cool
- 1l water
- 150g of salt
- 100g of beer
- 2 sprigs of thyme
- 10g of smoked paprika
- 20g of peppercorns
- 5 garlic cloves
2
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
- light olive oil, or rapeseed oil
- 50g of parsley, roughly chopped
- 50g of mint, roughly chopped
- 50g of basil, roughly chopped
- 25g of capers, roughly chopped
- 25g of cornichons, roughly chopped
- 2 anchovy fillets, roughly chopped
- 1/2 garlic clove, minced
- 1/2 tbsp of Dijon mustard
- salt
- lemon juice
3
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
- 200g of celeriac, peeled and diced
- 25g of butter
- 100ml of milk
- 100ml of double cream
5
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
6
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
- 10g of ground black pepper
- 20g of English mustard
- 10g of smoked salt
- 10g of smoked paprika
- 10g of sugar
9
Once the barbecue or griddle pan is smoking hot, add the picanha steaks and colour on both sides
11
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
- 18 baby leeks
12
Remove the steaks from the heat once they reach 52°C when tested with a temperature probe. Leave in a warm place to rest
13
Make the dressing by whisking the ingredients together in a bowl until emulsified. Drizzle over the leek roots and set aside
- 100ml of olive oil
- 3g of salt
- 20g of shallots, brunoise
- 25ml of white wine vinegar
- 5g of Dijon mustard
- 5g of English mustard
- 1/2 tsp ground black pepper
14
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
16
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
- puffed barley, or puffed rice
You may also like
Beer and barley glazed picanha steak
SITES
INFORMATION
© Great British Chefs 2019