Picanha Steak with a Cayenne and Herb Rub
Enjoy this tasty midweek steak treat that is prepped and on the table in under 30 minutes. The quick and easy cayenne and herb rub is a great combination on the steak. Serve with a pineapple and tomato salsa on the side.
prep time
20 mins
cook time
8 minutes
serves
2 people
Based on a 2cm thick steak
To Cook Rare: Rare: 2½ minutes on each side
To Cook Medium: Medium: 4 minutes on each side
To Cook Well Done: Well done: 6 minutes on each side
Ingredients
- 2 lean picanha, bone-in sirloin or centre cut steaks
- 2 teaspoons oil
For the Cayenne and Herb Rub:
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic salt
- Freshly milled black pepper
For the Pineapple Tomato Salsa:
- 50g fresh pineapple pieces, finely diced
- 6 cherry or plum tomatoes, diced
- ¼ small red onion, peeled and finely chopped
- Zest and juice of ½ lime
- 2 teaspoons extra virgin rapeseed or olive oil
- Small handful freshly chopped coriander leaves
Method
- Remove the steaks from the fridge at least 1 hour before cooking, if time allows, transfer to a large plate, cover and bring up to room temperature.
- In a small bowl mix all the salsa ingredients together, cover and set aside at room temperature until required.
- In a small bowl mix together the rub ingredients and scatter over a large shallow plate.
- Heat a non-stick griddle pan over a moderate heat without any oil until hot. Meanwhile, brush the steaks on both sides with the oil and the rub.
- Cook the steaks according to your preference. Remove from the pan, transfer to a warm plate, cover and leave to rest for a few minutes.
- Serve the steaks with crusty bread and the pineapple tomato salsa.
