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classic argentinean steak


A recipe introduction nees to be added here to entivce the reader into wanting to find out more



  1. Bring the steaks to room temperature
  2. Slice each Picanha Steak into four, and brush with vegetable oil or corn oil, and season with salt only - (Olive oil is deemed too strong for cooking Picanhas).


  1. Pre-heat oven to 200°C, Fan 180°C, Gas 6.
  2. Peel potatoes or leave skin on, whichever you prefer.
  3. Slice potatoes into chunky chips and place in a large pan of cold salted water. Bring the pan up to the boil and remove from heat when it begins to boil. Drain the chips into a colander. Allow to stand for two-three minutes.
  4. Then add the chips to a clean bowl and coat evenly with olive oil and salt.
  5. Spread the chips evenly onto a baking tray and place on middle shelf of the oven for 20-25 minutes, turning occasionally during cooking until crispy and golden.
  6. When the chips are in the oven, with 10 minutes left to be ready, heat a griddle pan until hot on a high heat.


  1. When the griddle pan is hot, place the sliced steaks in the pan, and cook for approximately one minute on each side.
  2. Leave steaks to stand for four minutes.
  3. Serve with chips from the oven and horseradish condiment.

Note: Our chef recommends this steak should only be eaten medium rare as otherwise it will become tough and lose its quality if over cooked.

Farmison & Co tip: A Chilean Carmenère wine is the ideal accompaniment for Picanhas!