Picanha espetos with sour-cream guacamole and papaya salsa

BRAZIL’S best beef cut served with a tropical twist.

Ingredients For the papaya salsa: 2 tomatoes, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 1 small or ½ large papaya, de-seeded and chopped

2 tbsp (30ml) red wine vinegar 2 tbsp (30ml) olive oil Handful of Italian parsley, finely chopped

Sea salt & black pepper, to taste For the gaucamole: 2 to 3 large ripe avocados, peeled 2 garlic cloves, minced 2 tbsp (30ml) sour cream 2 tbsp (30ml) rocket leaves, chopped

2 tbsp (30ml) fresh coriander, chopped Juice and zest of 1 lemon 1 large picanha steak Flaky sea salt Skewers Method Slice the picanha into 1½ to 2cm thick slices, against the grain.

Fold each slice of steak into a half moon and skewer 3 at a time, fat sides all facing the same way.

Season salt.

Grill in a hot pan or over an open fire to preferred doneness.

Allow minutes.

To make the guacamole, combine all the ingredients, and with a potato masher mash to combine.

To make the papaya salsa, mix all the ingredients together and refrigerate until use.

Serve the steak with large dollops of guacamole and papaya salsa.

If possible, make the papaya salsa the day before to let all the flavours marry. well to with rest flaky for 5