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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.

Beer and Barley Glazed Picanha Steak

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

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
Copy Text

Step 1

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

Step 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

Step 3

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

Step 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

Step 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

Step 6

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

Step 7

Preheat a barbecue or chargrill pan until very hot

Step 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

Step 9

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

Step 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

Step 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

Step 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

Step 13

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

Step 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

Step 15 

Once rested, the steaks should read 56‚Äì57¬?C on a temperature probe. Glaze once more, then carve into slices. Season with smoked salt

Step 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

Copy Text

Step 1

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

Step 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

Step 3

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

Step 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

Step 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

Step 6

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

Step 7

Preheat a barbecue or chargrill pan until very hot

Step 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

Step 9

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

Step 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

Step 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

Step 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

Step 13

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

Step 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

Step 15 

Once rested, the steaks should read 56‚Äì57¬?C on a temperature probe. Glaze once more, then carve into slices. Season with smoked salt

Step 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