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Picanha Steak On Toasted Ciabatta With Mustard Cream

Picanha Steak On Toasted Ciabatta With Mustard Cream

Yields4 ServingsTotal Time55 mins
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MUSTARD CREAM:
250 ml Fresh Cream
3 tbsp Dijon mustard (add more if you prefer a stronger flavour)
Small handful of flat leaf parsley, chopped
PICANHA STEAK:
1 whole Picanha steak (rump cap)
CIABATTA TOAST:
1 ciabatta loaf
A handful of rocket for serving

Pour the cream into a small saucepan and simmer over a medium heat until it has reduced by one third. The more you reduce it the thicker the sauce will be. Remove the cream from the heat and whisk in the mustard and parsley, season with black pepper to taste and set aside.

Score the fat on the steak in a diamond pattern. Season generously with NOMU BBQ Rub, then rub in with a little olive oil. Braai the steak over hot coals for about 3 minutes per side until medium rare. Cook for a further 2 minutes if you prefer it to be medium. Once the steak is cooked, allow to rest for 10 minutes.

Whilst the steak is resting, reheat the mustard cream and brush the ciabatta with olive oil before toasting on the braai. Carve the steak into thin slices and place on the pieces of toasted ciabatta, drizzle with the mustard cream and garnish with the fresh rocket, serve warm.


 

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Ingredients

MUSTARD CREAM:
 250 ml Fresh Cream
 3 tbsp Dijon mustard (add more if you prefer a stronger flavour)
 Small handful of flat leaf parsley, chopped
PICANHA STEAK:
 1 whole Picanha steak (rump cap)
CIABATTA TOAST:
 1 ciabatta loaf
 A handful of rocket for serving

Directions

1

Pour the cream into a small saucepan and simmer over a medium heat until it has reduced by one third. The more you reduce it the thicker the sauce will be. Remove the cream from the heat and whisk in the mustard and parsley, season with black pepper to taste and set aside.

Score the fat on the steak in a diamond pattern. Season generously with NOMU BBQ Rub, then rub in with a little olive oil. Braai the steak over hot coals for about 3 minutes per side until medium rare. Cook for a further 2 minutes if you prefer it to be medium. Once the steak is cooked, allow to rest for 10 minutes.

Whilst the steak is resting, reheat the mustard cream and brush the ciabatta with olive oil before toasting on the braai. Carve the steak into thin slices and place on the pieces of toasted ciabatta, drizzle with the mustard cream and garnish with the fresh rocket, serve warm.

Picanha Steak On Toasted Ciabatta With Mustard Cream