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Beer and Barley Glazed Picanha Steak

Recipe by

Paul Welburn serves up a stunning glazed picanha steak recipe, with rich, umami flavours of beer, barley and malt. The beef is served with salsa verde and charred baby leeks to add a little freshness, which is important in terms of balancing the rich, beefy flavours in the dish.

Ingredients

Picanha 

1kg beef picanha steak, also known as rump cap

smoked salt

 

Brine

1l water

150g of salt

100g of porter

2 sprigs of thyme

10g of smoked paprika

20g of peppercorns

5 garlic cloves

 

Salsa Verde

50g of parsley, roughly chopped

50g of mint, roughly chopped

50g of basil, roughly chopped

25g of capers, roughly chopped

25g of cornichons, roughly chopped

2 anchovy fillets, roughly chopped

1/2 garlic clove, minced

1/2 tbsp of Dijon mustard

salt

lemon juice

light olive oil, or rapeseed oil

 

Steak Dry Rub

20g of English mustard

10g of smoked salt

10g of smoked paprika

10g of sugar

10g of ground black pepper

 

Beer and Barley Glaze

250ml of porter

10ml of soy sauce

50g of malt extract

50g of Marmite

100ml of beef stock, reduced to 50ml

 

Celeriac Puree

200g of celeriac, peeled and diced

25g of butter

100ml of milk

100ml of double cream

salt

 

Smoked Baby Leeks

18 baby leeks, with the roots attached

100g of butter

100ml of water

DRESSING

100ml of olive oil

3g of salt

20g of shallots, brunoise

25ml of white wine vinegar

5g of Dijon mustard

5g of English mustard

1/2 tsp ground black pepper

 

To Serve

puffed barley, or puffed rice

Method:

1

To begin, place the brine ingredients in a pan and heat until the salt has dissolved. Leave to cool

2

Meanwhile, combine all the ingredients for the salsa verde in a blender, adding a glug of oil. Blitz to a loose dressing consistency, adding more oil if necessary. Season with lemon juice, salt and pepper and leave to sit for 2 hours before serving

3

Once the brine has cooled, add the beef, ensuring it is fully submerged. Leave to brine for 1 hour

4

To make the celeriac purée, add the butter to a pan and place over a medium heat. Add the celeriac and sweat gently in the butter. Before it starts to colour, cover with the milk and cream and simmer until tender

5

Drain the celeriac, reserving the cooking liquid. Blend the celeriac until smooth, adding a splash of the cooking liquid if needed to form a smooth purée. Season with salt to taste

6

Remove the beef from the brine and rinse in cold water. Cut into 3cm thick slices

7

Preheat a barbecue or chargrill pan until very hot

8

Combine the rub ingredients in a bowl and rub over each steak as a seasoning. Drizzle over a little oil, rubbing it into the meat to mingle with the spice rub

9

Once the barbecue or griddle pan is smoking hot, add the picanha steaks and colour on both sides

10

Meanwhile, heat all the ingredients for the beef and barley glaze in a pan, stirring until combined. Brush the steaks with the glaze as they cook, being careful not to let it burn

11

Remove the roots from the leeks, wash well and place in a bowl. Char the leeks on the barbecue or griddle pan with the beef until blackened on the outside, then remove and allow to cool slightly

12

Remove the steaks from the heat once they reach 52°C when tested with a temperature probe. Leave in a warm place to rest

13

Make the dressing by whisking the ingredients together in a bowl until emulsified. Drizzle over the leek roots and set aside

14

Once cool enough to handle, peel and discard the outer blackened layer of the leeks. Add the water to a pan, bring to a simmer and whisk in the butter to emulsify. Add the leeks and stir through to keep the leeks warm, over a low heat

15

Once rested, the steaks should read 56–57°C on a temperature probe. Glaze once more, then carve into slices. Season with smoked salt

16

Add a spoonful of celeriac purée to each plate. Place slices of beef on top, dress with the leeks and sprinkle over some puffed barley. Spoon over the salsa verde and finish with the dressed leek roots to serve.

 

In partnership with Great British Chefs


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