Picanha Steaks
Fresh and bright Fava Bean Chimichurri is paired with perfectly seared steak for the perfect summer meal.
Total Time: 1 hour Total Servings: 4
Ingredients:
- 1 Picanha Roast (also known as Coulotte Roast or Top Sirloin Cap), cut into
- 1 ½ inch thick steaks Diamond kosher salt 225g unsalted butter, cut into small cubes
- 2 head garlic, broken into cloves
- Extra Virgin olive oil
- Maldon sea salt
- 1 bunch cilantro, finely chopped
- ½ bunch parsley, finely chopped
- 1 shallot, finely chopped 6 cloves garlic, finely chopped
- 2 small red chilies, finely chopped
- 1 lemon zested and juiced
- 20g rice vinegar
- 15g fish sauce
- 75g extra virgin olive oil
- 300g fresh fava bean, peeled, blanched, and peeled again, chilled
Cooking:
- Pull out Picanha Steaks and liberally season with kosher salt and allow to rest at room temperature for 30-45 minutes.
- Heat your favorite well-seasoned cast iron pan and drizzle with a little Extra Virgin Olive Oil, place the steaks fat cap down into the pan and allow to render out and caramelize.
- Place the steaks on one side and cook for 3 minutes. After the first 3 minutes, flip the steak, add 3 garlic cloves and 4-5 pieces of cubed butter, using butter and garlic baste the steaks and cook for an additional 3 minutes.
- Move steak to a resting rack or plate and allow to rest for 4 minutes, ALWAYS REST YOUR STEAKS. Steak is meant to be served warm but not hot.
Fava Bean Chimichurri
- Combine herbs with garlic, shallot, chilies, acid, and fish sauce and mix until fully incorporated, then drizzle in Extra Virgin Olive Oil and continue mixing.
- Fold in fava bean and check for season, if needed, season with kosher salt to taste.
To Plate
- Slice rested steak and fan it onto a plate or platter, top with generous spoonfuls of chimichurri and sprinkle with Maldon sea salt.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
