Picanha steaks   easter

Spicy Picanha Steak with Tangy Salsa

Serves: 2

Prep time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins 


Heartier Picanha Steaks

2 tsp smoked paprika

1 tsp chilli powder

1 tsp garlic powder

Olive oil

2 medium tomatoes

½ onion

½ green pepper

Quarter cup flat leaf parsley

Splash white wine vinegar

Salt and pepper


  1. Remove the steak and allow it to warm to room temperature. Preheat the oven to 120c.

  2. Combine the paprika, chilli powder, garlic powder and olive oil in a small bowl until it forms a smooth paste. Add a generous amount of salt and pepper.

  3. Rub the spice mix into the meat, including the fat cap. Leave for at least half an hour.

  4. Whilst the meat is marinating, finely dice the tomatoes, onions, pepper and the parsley. Stir well in an acid-proof bowl, pour the vinegar over the mixture and season to taste.

  5. Place the steaks on a pan into the oven, steak side facing down - leave for 10 minutes.

  6. Whilst the steak is being cooked, heat a frying pan on the hob, make sure it is smoking hot.

  7. Remove the steaks from the oven, pour a small amount of oil into the hot pan and place the steaks in the pan to get a good sear. Make sure all sides are well browned.

  8. Let the steaks rest for at least 10 minutes before slicing.


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