Picanha steak with homemade mole verde

Popular in South America, Beef Picanha is cut from the rump cap. This is a very small muscle with limited numbers per animal, cut with a layer of exterior fat which bastes the meat as it cooks. Pairing the premium cut with homemade mole verde is a flavour combination you can’t miss out on.

25 mins

2

Easy

• Field & Flower Salt-Aged Beef Picanha (454g)
• Field & Flower Dorset Sea Salt

For the mole verde:
• 2 medium tomatillos, chopped
• 32g frozen spinach, thawed and well drained
• 1 large scallion, chopped
• ½ jalapeño, seeded and chopped
• 1 clove garlic, chopped
• 2 tablespoons pumpkin seeds (pepitas)
• 1 ½ teaspoons sesame seeds
• 1 ¼ teaspoons salt

1. Remove the steak from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least 30 minutes.

2. Whilst resting make the mole verde. Combine the tomatillos, spinach, scallion, jalapeño, garlic, pepitas, sesame seeds, and salt in a blender. Process on medium-low until mole verde is almost smooth for around 2 minutes. Set aside for serving.

3. Season the steak with good quality salt just before cooking (Dorset Sea Salt Co is great for this).

4. Heat some oil in a heavy based frying pan.

5. Start the sear fat side down to render the fat (you can use tongs to position the steak).

6. Cook the steak for 3 minutes each side for medium rare (recommended).

7. Rest is best – this steak really benefits from a long rest. Cover with foil and leave to rest for at least 15 minutes (while resting, add some Sublime Butter for real indulgence!)