Eduardo Barsotti – Omnino Steakouse Aussie Chargrilled Picanha with Salsa Verde
- Prep time 20Min
- Cook time 20Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Top Sirloin
- Serves 4
Chargrilled Picanha Steak Slices with Salsa Verde
Ingredients
- 1 ½ cloves garlic
- 2 big handfuls fresh-leaf parsley
- 1 bunch fresh basil
- 1 handful fresh mint
- 1 small handful capers
- 1 small handful of gherkins (in sweet vinegar)
- 6 quality anchovy fillets
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 8 tbsp extra virgin olive oil
- 2kg picanha
Method
- Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
- Place in a bowl. Add the mustard and vinegar, then slowly stir in the oil until the right consistency is reached.
- Balance the flavours with black pepper, a bit of sea salt and more vinegar if necessary.
- Cook the picanha to medium rare temperature, then slice and plate.
