May 08, 2024

Picanha Steak With Tomstillo Salsa Verde & Beef Fat Fries by Matt Burgess

By Online Provenance Butcher
Picanha Steak With Tomstillo Salsa Verde & Beef Fat Fries by Matt Burgess



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



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


  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