Back to Recipes
U.S. Beef Rump Cap Steak (Picanha)
French and European Cuisine
Calories
N/A
Servings
2
Level
Medium
Ingredients
- 1450 g U.S. Beef Rump Cap (Picanha)
- 22 Tbsp Rock Salt
- 3: TAPIOCA CAKE
- 46 pcs Fresh Tapioca
- 5240 g Grana Padano Cheese
- 6300 g Mozzarella Cheese
- 710 ml Whipped Cream
- 8To season Salt and Pepper
- 9: KIWI AND PASSION FRUIT CHIMICHURRI SAUCE
- 10120 g Parsley
- 1160g Rosemary
- 126 g Thyme
- 1330 g Parsley
- 1450 ml Lemon juice
- 15150 ml Olive Oil
- 161 Red Onion
- 171 Red Onion
- 181 Fresh Red Chili
- 191 Passion Fruit
- 203 Kiwi
- 21To Season Garlic Cloves
Directions
Picanha
- Season the U.S. Picanha steak with rock salt.
- Grill or pan fry it to your liking. Medium steak doneness is recommended. Rest the meat for at least 3 minutes.
Tapioca cake
- Clean, peel and boil the fresh tapioca until soft enough to mash.
- Mash the tapioca. Add the cheeses and cream whipped cream while still hot.
- Season the mixture with salt and black pepper.
- Lay down the mash tapioca mixture in a flat oiled tray with about 2cm height.
- Freeze it.
- When completely frozen, remove it from the freezer for few minutes in order to cut it easily.
- Fry it until golden brown.
Kiwi and passion fruit Chimichurri sauce
- Chop all the herbs, the red chili and garlic.
- Scoop out the pulp of the passion fruit and kiwi.
- Dice the onion and the scooped out kiwi
- Mix all the ingredients with lemon juice and olive oil.
- Season with salt.
- Serve on the top of Chimichurri and inside of the fruits.