Recipe
Picanha Steaks with Salsa Criolla & Creamed Corn
Bold, juicy and packed with flavour - this Picanha steak recipe from Danielle Alvarez pairs tender Aussie beef with a bright salsa criolla and rich creamed corn. A standout dish that’s surprisingly easy to make.
- Serves 4
- Prep Time 15 mins
- Cooking Time
Ingredients
- Serves 4
Method
- Remove the steaks from the fridge and let them come to room temperature while you prep the other components.
- Salsa Criolla: In a bowl, combine onion and red wine vinegar with a pinch of salt. Let it sit briefly, then stir in tomato, jalapeno, garlic, olive oil, oregano, parsley and the rest of the salt. Set aside at room temperature.
- Creamed Corn: Grate corn kernels (using a box grater) to extract pulp and milk. In a medium-sized saucepan over medium heat, melt butter, add onion and a pinch of salt, cook for ~5 minutes until translucent. Add corn mixture and sauté until thickened (~3-4 min), then stir in cream. Cook another 3-5 minutes, taste and adjust seasoning. Remove from heat and set aside.
- Cook Steaks: Use a cast-iron pan on high heat. Place steaks fat cap down in a cold pan so the fat renders and helps conduct heat. When the fat begins browning, sear each side for about 2-3 minutes (depending on steak size). You may need to cook in batches. Remove steaks and rest for a few minutes before slicing.
- Serve: Slice the steaks across the grain. Plate with creamed corn and drizzle with Salsa Criolla over the top.