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Picanha with Bourbon Peppercorn Jus
Picanha with Bourbon Peppercorn Jus – Recipe

The beauty of picanha is in its rich, robust flavour whilst being a relatively cheap cut. Taken from the top of the rump, this steak is tender and juicy, with a signature thick layer of fat — this is not to be trimmed too much, as it's part of the picanha's appeal. But make sure you cook it well to render and caramalise the fat, then serve with a punchy bourbon peppercorn jus.

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Ingredients per serve

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What you need

The beauty of picanha is in its rich, robust flavour whilst being a relatively cheap cut. Taken from the top of the rump, this steak is tender and juicy, with a signature thick layer of fat — this is not to be trimmed too much, as it's part of the picanha's appeal. But make sure you cook it well to render and caramalise the fat, then serve with a punchy bourbon peppercorn jus.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Steak

    • Mix the oil and sea salt until fully combined. Massage well into the steak. Cover and refrigerate for 20 minutes.

  3. Bourbon Peppercorn Jus

    • Heat bourbon in a pan for a minute. Add water [500ml per 10 serves] and bring to the boil. Whisk in KNORR Jus, tomato paste and cook for 3–4 minutes, whisking continuously until smooth. Stir through peppercorns, cook for another 2 minutes, then set aside and keep warm.

  4. To Serve

    • Heat a grill to high. Place steaks on the grill and cook the fat side down until golden brown and well rendered. Cook steaks for 3–4 minutes on each side until a rich golden-brown crust has formed. Remove and rest.
    • Serve steaks with bourbon peppercorn jus and a side of hot chips.
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