Spicy picanha steak with potatoes
SERVES 3-4 Preparation
30 min Marinating
1 hour or overnight
Cooking 15-20 min (steak), 30 min (potatoes)
1 jalapeño pepper, chopped
4 spring onions or shallots, chopped 3 garlic cloves, crushed
2 ml (½ t) cayenne pepper few sprigs fresh thyme
60 ml (¼ c) olive oil
500 g picanha steak oil salt and pepper
4 medium-sized potatoes oil and salt
250 ml (1 c) sour cream
1 Marinade Mix together all the ingredients in a glass bowl. 2 Steak Marinate for an hour or preferably overnight.
3 Brush the meaty side of the steak with oil and season with salt. Braai, meaty side down, on an open grid or in a folding grid over warm coals until sealed. Turn the steak fatty side down and braai until sealed and crisp. Continue braaiing higher above slower coals until done to your liking (see tips on page 6).
4 Potatoes Brush each potato with oil, season with salt and wrap in aluminium foil. Place directly on moderate coals for 30 minutes or until soft. Serve with sour cream and the steak.
NIKKI YOUNG, CAPE TOWN, WESTERN CAPE