Vegetarian recipe ideas
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Heat the grill to 220C or medium-high. Heat enough sunflower oil in a medium pan to deep-fry the onions to 160C or until a cube of bread browns in 45 seconds. Put a batch of the onions in a bowl, add 1 tbsp of cornflour and mix well to coat thoroughly. Shake off any excess flour, then carefully lower the onions into the hot oil and fry for a few minutes until lightly golden. Remove and put them on a tray lined with kitchen paper or a metal grill. Repeat until all onion slices have been fried. Set the onions aside until needed but keep the oil hot over a low heat as you will be re-frying the onions shortly.
Make the dressing by vigorously mixing together the soy, olive oil, lime juice and garlic.
Cut the whole picanha into six 5cm square pieces (about 200-250g each), keeping the thick layer of fat on the upper side of the meat. Put the picanha pieces on a rack in a roasting tin so that the fat will drip down. Season them generously with the rock salt and grill in the oven for 10 minutes, flesh-side up.
Remove the rack from the oven, turn the picanha pieces over and put the tray back on a lower rack under the grill for a further 6-10 minutes, fat-side up, depending on thickness.
Meanwhile, re-fry the onions at 180C for just 30 seconds-1 minute to gain a deeper golden colour and turn very crispy. Remove them from the oil and drain on the same tray lined with fresh kitchen paper. Season with fine sea salt.
Check how well done the meat is by squeezing it – I like the meat pink (medium-rare), so the picanha should feel bouncy but firm, cooked for about 15-20 minutes in total. Alternatively, you can take one piece out of the grill and slice it through its thickest part to check for doneness. Brush off any excess rock sea salt from the meat. Cover and let it rest for 5-10 minutes.
Using the sharpest knife you have, slice the meat very thinly. Put the slices in a row on a long rectangular serving dish, drizzle over some of the dressing and top with the diced red chilli, coriander, red amaranth, sesame seeds and sea salt flakes. Serve immediately with the onions scattered on top.
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