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Picanha with paprika/piri-piri cream

In addition to picanha, this recipe consists of a paprika/piri-piri cream, barbecued vegetables, potato and purslane mash, and fennel salad.

Ingredients

Olive oil
Herb rub
picanha

Stock
piri-piri sauce
Roasted bell pepper
Pro espuma

Olive oil
various firm vegetables

Stock
big grillers, peeled
Salt and pepper
purslane
Butter

White wine vinegar
Fennel
crazy orange rub
freshly squeezed orange juice
splash of carrot juice
splash of ginger syrup

Preparation

  1. Score the fat of the picanha crosswise and rub both the fat and the meat with the rub. Use a little oil for this.
  2. Sear the meat on the fat side, let some of the fat render, then turn over.
  3. Cool immediately and vacuum-seal with a splash of olive oil. Cook at 58°C for one and a half hours.
  4. Reheat the meat before serving on the barbecue or grill, then slice thinly. Skewer the slices.

  1. Rinse the roasted pepper thoroughly under running water.
  2. Blend it together with a bit of piri-piri sauce and broth into a liquid mass. Strain the mixture.
  3. For every 1 liter of this mixture, add 50 grams of pro espuma and mix with a hand blender.
  4. Pour into a siphon and charge with two cartridges.

  1. Clean the vegetables (various firm vegetables, such as green asparagus, baby corn, mini beets, and parsnip) and cut into even pieces.
  2. Vacuum-seal them separately with a splash of olive oil and cook in a water bath at 85°C (30 to 45 minutes), depending on the thickness of the product.
  3. Briefly grill them on the barbecue before serving and salt afterwards.

  1. Cook the big grillers in broth with a knob of butter until done.
  2. Roughly chop the purslane and mash it together with a bit of melted butter into a coarse purée.
  3. Season with salt and white pepper.

  1. Peel the fennel with a peeler.
  2. Remove the core and slice it into thin pieces using a mandoline.
  3. Make a dressing from the remaining ingredients to your own taste.
  4. Bring the dressing to a boil, pour over the fennel, and let it cool and soften.