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Reverse Sear Picanha, Bitter Leaf Salad

Elevate your BBQ feast with this recipe for a perfectly cooked picanha steak, served with a charred, bitter leaf salad, crispy shallots and a zesty, creamy dressing.

1 hour 35 minutes

Total Time

15 minutes

Prep Time

1 hour 20 minutes

Cook Time

4

Feeds

Elevate your BBQ feast with this recipe for a perfectly cooked picanha steak, served with a charred, bitter leaf salad, crispy shallots and a zesty, creamy dressing.
Reverse Sear Picanha, Bitter Leaf Salad

Ingredients


For a Classic BBQ:

It’s important to temper the beef before cooking, even more so when reverse searing. Take the picanha out of the fridge 90 minutes before cooking. This will help ensure even cooking throughout the joint.

Season the joint generously with salt 30 minutes before you start cooking.

1

Prepare your BBQ for indirect cooking. This means the coals should be on one side of the grill, and the meat will cook on the other side, away from the direct heat. Aim for a temperature of around 100-110°C (212-230°F) on the cooking side of the grill. This may take some time to achieve, so be patient.

2

Place the picanha on the indirect heat side of the grill and cook with the lid closed for approximately 60-80 minutes (check after 40 minutes as it may cook quicker), or until the internal temperature reaches 48-55°C (118-131°F). Aim for 48°C (rare) is recommended due to residual heat.

3

Remove the picanha from the grill and allow it to rest for 15 minutes. While the meat is resting, prepare the grill for direct high heat. You want the coals or gas burners as hot as possible. Once the grill is hot, sear the picanha over direct heat for a few minutes on each side, or until you achieve a desirable crust. Be careful not to burn the meat. The fat cap will render and potentially flare-up, so keep a close eye on it.  

4

Allow the picanha to rest for another 15-20 minutes before carving. Meanwhile, make the shallot crisps; thinly slice the shallot and gently fry in oil at low heat (around 130°C), stirring until golden brown and the oil stops bubbling. Remove with a slotted spoon, cool on kitchen paper, and season with salt.

5

Chargrill the salad leaves quickly, even directly on the coals for extra flavour. Let cool slightly, dress generously, and grill an extra lemon for garnish if desired.

For a Big Green Egg:

1
Set the BGE up with the heat deflector. You are aiming for roughly 100-110°C.
2
Cook the beef for approximately 60-80 minutes or until a core temperature of 48-55°C is reached. I would recommend cooking it 48°C (rare) as the residual heat will continue to make its way to the centre of the joint.
3
Rest the joint for a good 15 minutes. While the joint is resting, remove the heat deflector and ramp the BGE back up to searing temperature, approximately 280-300°C (white hot coals).
4
Sear the beef over the white-hot coals, keep the lid closed as much as possible. The heat from the coals will be enough to colour the outside, fire will just burn the meat. Pay particular attention when searing the fat side as this will aggravate the fire.
5
Rest for a good 15-20 minutes before carving. Meanwhile, thinly slice the shallot and gently fry in oil at low heat (around 130°C), stirring until golden brown and the oil stops bubbling. Remove with a slotted spoon, cool on kitchen paper, and season with salt.
6
For the dressing: char a halved lemon on the BBQ, then juice it, removing seeds. Mix with crème fraîche, olive oil, chardonnay vinegar, and salt.
7
Chargrill the salad leaves quickly, even directly on the coals for extra flavour. Let cool slightly, dress generously, and grill an extra lemon for garnish if desired.

Ingredients

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