Ingredients

Method

• 1 x 600 g whole picanha steak
• 3 T olive oil
• 1 lemon, zested and juiced
• 11/2 T smoked paprika
• 30 g butter, melted
• sea salt and freshly ground black pepper, to taste
For the chimichurri:
• 30 g fresh parsley
• 30 g fresh coriander
• 2 garlic cloves, finely chopped
• 1 green chilli, finely chopped
• 4 T olive oil
• 2 T red wine vinegar

Method

Ingredients

1. Remove the basket from the air-fryer drawer and use only the bowl – if the basket of your air-fryer can’t be removed, use a cake tin that fits inside the air-fryer basket. Preheat the air-fryer to 180°C 5 minutes before you start cooking – we’re going to use the bowl like a hot frying pan.

2. Using a sharp knife, score the fat of the picanha in intervals of 5 mm. Place in a glass bowl with the fatty side up. Mix the olive oil, lemon juice and zest, paprika and butter. Rub this mixture onto the meat and season well with salt and pepper.

3. Place meat in the hot air-fryer with the fatty side down. You will hear it sizzling. Air-fry for 15 minutes, then turn over and air fry-for a further 10 minutes.

4. Meanwhile, place all the chimichurri ingredients in a food processor and purée at high speed until smooth.

5. Remove the picanha from the air-fryer and let it rest for 5 minutes. Slice thinly and place on a serving platter. Spoon over the chimichurri and serve with your choice of sides.

Find more steak recipes here 

Extracted from Air Fryer: Herman’s Top 100 Recipes by Herman Lensing (Jonathan Ball).