Beef recipes
40 minutes
Beef picanha with flatbreads
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Beef picanha with flatbreads
8
Easy
1 hour
40 minutes
Ingredients
-
For the chimichurri:
- 3 garlic cloves, crushed
- 1 t Maldon salt
- Freshly ground black pepper, to taste
- 1 cup coriander, chopped
- ½ cup parsley, chopped
- 5 spring onions, chopped
- ½ cup red wine vinegar
- ½ lemon, juiced
- 1 t coriander seeds, toasted and crushed
- 1 t cumin seeds, toasted and crushed For the steak:
- 1 x 500 g Woolworths smoky BBQ picanha rump For the fried chilli oil:
- 2 red chillies, halved lengthways
- 1 red onion, roughly chopped
- 3 T T olive oil
- freshly ground black pepper, to taste For the flatbread:
- 2½ T dry yeast
- ½ cup sour cream
- 1 kg flour
- 2 T salt
- ¼ cup canola oil
Method
- To make the chimichurri, mince the garlic with the salt. Mix in the remaining ingredients.
- Braai the picanha over hot coals for 15 minutes on each side.
- To make the fried chilli oil, place all the ingredients in a blender and blitz until chunky. Fry over a medium heat for 5 minutes.
- To make the flatbreads, mix the yeast and sour cream and allow to stand for 5 minutes. Add the flour, salt and oil to the yeast mixture and mix.
- Knead the dough on a floured surface for 5 minutes. Place the dough in a greased bowl and allow to stand for 45 minutes, or until doubled in size.
- Pull off pieces of dough, about 5 cm in diameter. Roll out roughly on a floured surface.
- Cook on the braai for 5 minutes on each side, or until slightly charred. Brush with melted butter.
- To serve, lay the flatbreads on a platter, top with the chimichurri and sliced picanha. Spoon over the chilli oil.