700–900g Well Hung Butcher Picanha Steak
30g Smoked paprika
10g Daillies Organic chilli powder
60ml Baraka Israel olive oil
1 tsp salt
4 large white potatoes
250g green beans
Preheat the oven to 180 degrees centigrade. Combine the paprika, chilli powder and salt in a bowl and then rub over the fat side of the Picanha steak. Leave to marinate for one hour, covered, but at room temperature.
Put a non-stick frying pan on low heat with a lug of olive oil, and then place the meat, fat side down in the pan. Cook for about 15 minutes. Turn up the heat and sear the rest (both sides) of the meat quickly, and then put into the oven, on a rack which should be on a tray, fat side UP, and roast for 30 – 40 minutes.
If you have a thermometer, test the meat to ensure it’s at least 50 degrees, which will mean it is medium rare. If you want it well done, return it to the oven for another ten minutes.
Allow it to rest, wrapped in foil, for at least 10 minutes before slicing with the grain, to serve.
For the Hassleback potatoes:
Take the 4 potatoes, and scrub them under a cold tap. Pat dry and cut carefully through the potatoes – almost to the bottom but not quite. Drizzle generously with olive oil, and place in the oven with the meat for approximately 40 mins or until golden and cooked through.
For the Green Beans:
Top and tail the beans, and drop into fast boiling water, for around 3 minutes. Remove and drain, serve warm.
Serve with sour cream and Ol Kerii Gooseberry chutney.
Wine Pairing: Trumpeter Malbec
Image: Jacquie Mwai
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