Olive Magazine
Picanha Meat Recipe with Bean Salad

Cajun picanha with bean salad

Published: July 22, 2018 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Check out this epic beef recipe with punchy cajun spices and a fresh bean salad. Picanha is also known as the top sirloin cap or the rump cap. Popular in the US and Brazil, it’s a pointed cut, so is great for serving a crowd as you’ll get well done to rare from the same piece of beef

Nutrition:
NutrientUnit
kcal622
fat24.5g
saturates7g
carbs37.5g
sugars10.3g
fibre15.8g
protein55.1g
salt2.3g
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Check out this epic beef recipe, then check out Brazilian moqueca and roast chicken coxhina. We have more Brazilian recipes here, then check out 10 things we love about São Paulo cuisine.

Ingredients

  • 1.5kg top sirloin cap, fat cap scored
  • 1 tbsp English mustard
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp hot chilli powder
  • crushed to make 1 tsp black peppercorns
  • ½ tsp ground ginger
  • 1 tbsp flaky sea salt
  • 2 Little Gem lettuces, leaves separated
  • 1 lime, juiced
  • 1 tbsp olive oil
  • to serve soured cream

BEAN SALAD

  • 6 tbsp olive oil
  • 4 onions, finely chopped
  • 4 sticks celery, finely chopped
  • 6 cloves garlic, crushed
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp ground cumin
  • 2 tbsp tomato purée
  • 200g kale
  • 2 x 400g tins kidney beans, drained and rinsed
  • 2 x 400g tins black-eyed beans, drained and rinsed
  • 800g cherry tomatoes, (a mix of colours)
  • 2 limes, juiced
  • a bunch coriander, stems finely chopped, leaves torn
  • a bunch mint, leaves chopped

Method

  • STEP 1

    Paint the sirloin cap all over with the mustard, then mix together all of the spices with the salt and sprinkle evenly all over the beef, patting well so it sticks.

  • STEP 2

    Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off (see cook’s notes). Sear the fat side of the steak for 2-3 minutes, directly over the heat, until golden, then sear all of the remaining sides for 1-2 minutes until dark and caramelised. Move the steak to the other side of the BBQ, fat-side down, and cook for 18-25 minutes with the lid closed, or until the internal temperature of the meat reads 50-55C. If the BBQ has a thermometer it should read 200C during this period. Move to a plate and rest for 10-15 minutes or until the internal temperature reads 60C in the thickest part, then slice against the grain.

  • STEP 3

    For the bean salad, heat 4 tbsp of the olive oil in a frying pan and add the onion, celery and garlic with some seasoning. Cook for 5 minutes until softening, then stir in the paprika, cayenne, cumin, tomato purée and kale. Cook for 2-3 minutes or until the kale is starting to wilt, then tip in the beans and 150ml of water, stir well and remove from the heat.

  • STEP 4

    Put a double layer of foil over the BBQ. Toss the tomatoes with the remaining 2 tbsp of olive oil and lots of seasoning. Tip onto the foil tray and cook, tossing, for 5-10 minutes, or until really charred. Gently stir the tomatoes into the bean mixture. Squeeze over the lime juice, add the coriander and mint, and toss gently again.

  • STEP 5

    Toss the Little Gem leaves with seasoning, lime juice and the olive oil, and serve with the steak, bean salad, and soured cream.

To oven cook the steak, heat the oven to 200C/fan 180C/gas 6 and heat 1 tbsp of the oil in a frying pan over a medium-high heat. Sear the steak fat-side down for 3-4 minutes or until charred and caramelised, then all of the remaining sides for 1-2 minutes each. Put onto a tray, fat-side down, and pour over any fat and juices. Season again and cook in the oven for 18-25 minutes or until the internal temperature of the meat reads 50-55C. Move to a plate and rest for 10-15 minutes or until the internal temperature reads 60C in the thickest part.

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