LATIN-STYLE PICANHA
Serves two
- 2 EMH beef picanha steaks
- salt
- freshly ground black pepper
guacamole:
- 2 avocados
- 1 small red onion
- 1 jalapeño
- juice of 1/2 lime
- salt
salad:
- 1 mango
- 1 small red chilli
- 1/2 long cucumber
- basil leaves
- salt
- lemon juice
To make the guacamole, halve the avocados, scoop out the flesh and mash with a fork, squeeze over the lime juice. Peel the onion and finely chop together with the jalapeño, mix into the avocado and season with salt, then set aside to marinate. Dice the mango and cucumber, chop the chilli and place in a bowl, tear in basil leaves, squeeze over lemon juice and season with salt. Grill the steaks for 3 minutes on each side, then rest. Slice thinly, season with salt and pepper, and serve with the guacamole and salad.
PICANHA WITH ROCKET MAYONNAISE
Serves two
- 2 EMH picanha steaks
- cold-pressed olive oil
- salt
- freshly ground black pepper
mayonnaise:
- 1 egg yolk
- 1 tsp Dijon mustard
- juice of 1/2 lemon
- a large handful of rocket
- 150–200 ml mild-flavoured oil
- salt
- freshly ground white pepper
Brush the meat with oil. Grill the steaks for 3 minutes on each side, then rest. Slice thinly. Season with salt and pepper, wrap in foil and let rest for 10–15 minutes. Meanwhile, prepare the mayonnaise. Whisk together the egg yolk, mustard and lemon juice. Blend the oil and rocket with a stick blender until smooth. Then add the oil in a thin stream, whisking constantly into the egg mixture. Season with salt and pepper.
Slice the meat thinly and serve with rocket mayonnaise and chips or roast potatoes.
