Glazed Picanha (Rump Cap) Steak Recipe

Main
medium
5
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.

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Ingredients

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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

200g of celeriac, peeled and diced
25g of butter
100ml of milk
100ml of double cream
salt

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

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Blender
Barbecue or chargrill pan
Temperature probe

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

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

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

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

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

salt

Remove the beef from the brine and rinse in cold water. Cut into 3cm thick slices

Preheat a barbecue or chargrill pan until very hot

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

Once the barbecue or griddle pan is smoking hot, add the picanha steaks and colour on both sides

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

100ml of beef stock, reduced to 50ml
250ml of porter
10ml of soy sauce
50g of malt extract
50g of Marmite

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

Remove the steaks from the heat once they reach 52°C when tested with a temperature probe. Leave in a warm place to rest

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

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

Once rested, the steaks should read 56–57°C on a temperature probe. Glaze once more, then carve into slices. Season with smoked salt

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