Picanha Meat Recipe with Bean Salad

Cajun picanha with bean salad

  • serves 8
  • Easy

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

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Ingredients

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

BEAN SALAD

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

Nutritional Information

  • Kcals 622
  • Fat 24.5g
  • Saturates 7g
  • Carbs 37.5g
  • Sugars 10.3g
  • Fibre 15.8g
  • Protein 55.1g
  • Salt 2.3g
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