Picanha steak with barbecue sauce and fried pickles – Saturday KitchenSaturday Kitchen

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

Ingredients

3 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp black pepper
1 tsp cayenne pepper
1 tbsp celery salt
1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern
4 tbsp olive oil, for cooking

To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight.
To make the barbecue sauce, mix the ingredients together in a bowl.
Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat.
Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest.
Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper.
Serve the steaks alongside the barbecue sauce and deep-fried pickles.