Picanha Steak On Toasted Ciabatta With Mustard Cream
Servings: 4
Ingredients
Mustard cream:
1 cup (250 ml) fresh cream
3 tbsp Dijon mustard (or more if you prefer a stronger flavour)
Small handful of flat leaf parsley, chopped
NOMU Black Pepper
Picanha steak:
1 whole Picanha steak (rump cap)
NOMU BBQ Rub
NOMU Extra Virgin Olive Oil
Ciabatta toast:
1 ciabatta loaf
NOMU Extra Virgin Olive Oil
Handful of rocket, to serve
Directions
Pour the cream into a small saucepan and simmer over medium heat until it has reduced by a third. The more you reduce it the thicker the sauce will be. Remove the cream from the heat and whisk in the mustard and parsley. Season with Black Pepper to taste and set aside.
Score the fat on the steak in a diamond pattern. Season generously with BBQ Rub, then rub in with a little Olive Oil. Braai the steak over hot coals for about 3 minutes per side until medium rare. Cook for a further 2 minutes if you prefer it to be medium. Once the steak is cooked, allow to rest for 10 minutes.
Whilst the steak is resting, reheat the mustard cream and brush the ciabatta with Olive Oil before toasting on the braai. Carve the steak into thin slices and enjoy on the toasted ciabatta with a drizzle of mustard cream and fresh rocket.
Ingredients
Mustard cream:
1 cup (250 ml) fresh cream
3 tbsp Dijon mustard (or more if you prefer a stronger flavour)
Small handful of flat leaf parsley, chopped
NOMU Black Pepper
Picanha steak:
1 whole Picanha steak (rump cap)
NOMU BBQ Rub
NOMU Extra Virgin Olive Oil
Ciabatta toast:
1 ciabatta loaf
NOMU Extra Virgin Olive Oil
Handful of rocket, to serve
Directions
Pour the cream into a small saucepan and simmer over medium heat until it has reduced by a third. The more you reduce it the thicker the sauce will be. Remove the cream from the heat and whisk in the mustard and parsley. Season with Black Pepper to taste and set aside.
Score the fat on the steak in a diamond pattern. Season generously with BBQ Rub, then rub in with a little Olive Oil. Braai the steak over hot coals for about 3 minutes per side until medium rare. Cook for a further 2 minutes if you prefer it to be medium. Once the steak is cooked, allow to rest for 10 minutes.
Whilst the steak is resting, reheat the mustard cream and brush the ciabatta with Olive Oil before toasting on the braai. Carve the steak into thin slices and enjoy on the toasted ciabatta with a drizzle of mustard cream and fresh rocket.
Ingredients
Mustard cream:
1 cup (250 ml) fresh cream
3 tbsp Dijon mustard (or more if you prefer a stronger flavour)
Small handful of flat leaf parsley, chopped
NOMU Black Pepper
Picanha steak:
1 whole Picanha steak (rump cap)
NOMU BBQ Rub
NOMU Extra Virgin Olive Oil
Ciabatta toast:
1 ciabatta loaf
NOMU Extra Virgin Olive Oil
Handful of rocket, to serve
Directions
Pour the cream into a small saucepan and simmer over medium heat until it has reduced by a third. The more you reduce it the thicker the sauce will be. Remove the cream from the heat and whisk in the mustard and parsley. Season with Black Pepper to taste and set aside.
Score the fat on the steak in a diamond pattern. Season generously with BBQ Rub, then rub in with a little Olive Oil. Braai the steak over hot coals for about 3 minutes per side until medium rare. Cook for a further 2 minutes if you prefer it to be medium. Once the steak is cooked, allow to rest for 10 minutes.
Whilst the steak is resting, reheat the mustard cream and brush the ciabatta with Olive Oil before toasting on the braai. Carve the steak into thin slices and enjoy on the toasted ciabatta with a drizzle of mustard cream and fresh rocket.
Ingredients
Mustard cream:
1 cup (250 ml) fresh cream
3 tbsp Dijon mustard (or more if you prefer a stronger flavour)
Small handful of flat leaf parsley, chopped
NOMU Black Pepper
Picanha steak:
1 whole Picanha steak (rump cap)
NOMU BBQ Rub
NOMU Extra Virgin Olive Oil
Ciabatta toast:
1 ciabatta loaf
NOMU Extra Virgin Olive Oil
Handful of rocket, to serve
Directions
Pour the cream into a small saucepan and simmer over medium heat until it has reduced by a third. The more you reduce it the thicker the sauce will be. Remove the cream from the heat and whisk in the mustard and parsley. Season with Black Pepper to taste and set aside.
Score the fat on the steak in a diamond pattern. Season generously with BBQ Rub, then rub in with a little Olive Oil. Braai the steak over hot coals for about 3 minutes per side until medium rare. Cook for a further 2 minutes if you prefer it to be medium. Once the steak is cooked, allow to rest for 10 minutes.
Whilst the steak is resting, reheat the mustard cream and brush the ciabatta with Olive Oil before toasting on the braai. Carve the steak into thin slices and enjoy on the toasted ciabatta with a drizzle of mustard cream and fresh rocket.
