220g fillet steak

18g green beans sliced in half

50g frozen Peas

60g Romesco

1 tbsn roasted and crushed almonds

1 tbsn spring onions

 

Horseradish romesco

180g jar of roasted peppers

1 heaped tbsn creamed horseradish

Few turns of cracked black pepper

2 tbsn almonds

2 shallots peeled sliced

2 garlic cloves sliced

2 tbsn olive oil

1 tbsn Sherry vinegar

1 tsp salt

 

Method

• Start with the Romesco. In a hot pan, pour some olive oil start to fry the shallots, garlic almonds and garlic
• Once soft, pour them into the food blender with the sherry vinegar, salt, peppers, horseradish and black pepper
• Blend until smooth.
• Pre heat the BBQ for cooking direct, once 200deg C has been reached, lightly salt the fillet steak and start to cook over the hot coals
• Cook the fillet steak until your desired temperature had been reached, I like to serve mine medium rare
• Boil the peas and green beans in water
• Spoon the romesco onto the place
• Slice the beef into 2cm sliced against the grain and lay over the Romesco
• Sprinkle over the green beans and peas
• Finish with the spring onions and almonds

 

 

 

 

 

Ingredients:

1x Onglet steak

2 x shallots sliced

2 tbsn brandy

300ml beef stock

1 tbsn picked fresh thyme leaves

2 x bay leaves

20g unsalted butter

3g sea salt

¼ tsp red wine vinegar

¼ tsp cracked black pepper

 

Method:

• Preheat the BBQ, cooking indirect. Around 200c is ideal heat
• Melt the butter in a medium size sauce pan and add the sliced shallots.
• Cook on a low heat until shallots are starting to turn brown and have softened (8-10 minute’s)
• Add the Brandy, thyme and bay leaf and reduce (evaporate) the liquid by half
• Add the beef stock turn the heat up and cook for 10 minutes until the sauce has thickened, remove from heat and add the cracked pepper, vinegar and salt.
• Sprinkle the onglet with sea salt and a little over oil place directly over coals

• Cook until your desired temperature - I love it medium rare

• Leave to rest for the same time it took to cook
• Slice and serve with a good helping of the sauce on the side

 

 

This is a large steak with a large rind of fat along one side and a bone so  it's not the most straight forward steak to cook. It needs a bit more time and steps in the process, here are our tips for cooking a 1kg bone-in sirloin.

You'll need:

1kg bone in grass-fed sirloin steak

small bunch of thyme stalks

2 cloves of garlic

salt 

butter

Method: ...

Meat:

1 x tomahawk steak
1 tbsn sea salt
½ tsp freshly cracked pepper

Pickle salad:

50g sweet dill pickles
40g thinly sliced radish
1 preserved lemon pith removed and sliced  
8-10 mint leaves
3 tbsn crumbled feta
1 tsp Aleppo chilli (optional)
1 tbsn Roasted and chopped almonds 

Method: ...

Ingredients:

Steak:

1 Picanha steak to share OR any steak of your preference

Mexican salsa verde

2 tinned tomatillos

1 tspn dry oregano

1 whole lime juiced

1 Jalapeno chopped

1 clove of garlic chopped

1 bunch coriander chopped

1 Pinch toasted cumin seeds ground

1 tbsn salt

Home-made fries

4 Maris Pipers potato cut into fries

500g beef tallow

100g vegetable oil

 

Method

Steak - for a picanha, adapt the method to the steak you are cooking.

1. Take the Picanha out if the packet and dry it with a disposable paper towel, lightly oil it and season it with salt. Allow it to come to room temperature.
2. Heat up your grill to very hot and sear the steak on both sides, move to the side of the grill where it’s cool and repeat the process.
3. The key to a great Picanha is the slow build-up of crust, cooking and cooling ensures you have a wonderfully tender steak and flavoursome cut
4. Place onto a plate with the fries, sauce and more sauce for dipping the fries

Salsa Verde 

1. Place everything into a blender and puree till smooth and green, serve immediately

 Fries: 

1. You will need a temp probe for this, pour oil and fat into a heavy based sauce pan and bring up to 120c
2. Carefully put potato’s in and cook at low temp for 10 minute’s, remove and place onto kitchen paper
3. Now crank up the heat to 180c and cook the fried until golden and crispy, season with sea salt and serve immediately

 

Per serving:

300g Picanha steak

2 tbsn Salsa verde

2 cups fries seasoned with Malden Sea salt  

 

The Picanha is a popular cut of steak in Brazil and is now gaining popularity all over the world. It is a larger section of beef rather than a steak and is a triangular shape from the end of the rump and can be extremely delicious and tender if cooked right.

With quite dense amount of beef and a cap of fat on one side, there are a few processes to follow to get this steak cooked correctly.

We worked with food writer Matt Burgess to take you through the steps of cooking a Picanha to perfection. We have aimed for a med-rare finish, do adjust the cooking times if you would like the steak more or less rare.

1. Take the steak out of the fridge about an hour before cooking to get to room temp.

2. Preheat the oven to 200deg C

3. Put a pan on a med-high heat (not too hot)

4. Add salt to the pan, not the steak 

5. Do not add any oil to the pan as there is a large amount of fat on the steak and this will render out. Once the pan is at the med-high heat put the steak fat side down.

6. Cook the steak on the fat side for 20 - 30 minutes depending on the size of the steak and the heat of the pan. You want the steak to start cooking under the ridge of fat.

7. Turn the steak over to the beef side, the fat side should have lovely colour and a crust.

8. Cook beef side down for 10-12 minutes

9. Cook on all three of the smaller sides to get an even colour on them also.

10. Transfer the steak onto an oven tray, preferrably an elevated grated tray for the fat to drip through.

11. Add to a pre-heated oven for 12 minutes

12. take the steak out of the oven and rest for approx 15 minutes

13. The steak should have an internal temp of 53-57 deg C in the centre for a medium rare finish

14. This is a great sharing steak, slice thinly and share with friends