A recipe introduction nees to be added here to entivce the reader into wanting to find out more
PREPARING THE STEAK
Bring the steaks to room temperature
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).
Pre-heat oven to 200°C, Fan 180°C, Gas 6.
Peel potatoes or leave skin on, whichever you prefer.
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.
Then add the chips to a clean bowl and coat evenly with olive
oil and salt.
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.
When the chips are in the oven, with 10 minutes left to be
ready, heat a griddle pan until hot on a high heat.
COOKING THE STEAK
When the griddle pan is hot, place the sliced steaks in the
pan, and cook for approximately one minute on each side.
Leave steaks to stand for four minutes.
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!