How To Make Picanha Steak, Chimichurri Butter & Sweet Potato Fries

Method for Steak

1. Remove your steak out of the packaging, pat dry and bring to room temperature.
2. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
3. Season the meat liberally just prior to cooking.
4. Place the steak on the fat to render before searing on the flat sides then cook over high heat turning the steak a couple of times once a rich, dark crust has formed, reducing the heat if the steak is getting too charred
5. Cook 3 to 4 minutes each side for medium rare, pressing the steak with your thumb it should have a slight spring to touch & a core temperature of 52°C before resting for medium rare.
6. Finish by adding a large knob of the butter to the pan & basting over the steak for the final couple of minutes.
7. Leave to rest in a warm place with extra butter on top for half the cooking time before carving.

Method for Fries

1. Place the starch, paprika & salt into large bowl & mix well.
2. Toss the sweet potato in the starch until well coated then massage in the oil.
3. Place onto non-stick baking tray evenly spread out then into a preheated oven 220°C /200°C fan assisted (gas 7) & bake for 25 minutes turning after 15 minutes.