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Picanha Steaks

Fresh and bright Fava Bean Chimichurri is paired with perfectly seared steak for the perfect summer meal.

Total Time: 1 hour    Total Servings: 4


 Cook this recipe with Chef Vinnie 

Ingredients

  • 1 Picanha Roast (also known as Coulotte Roast or Top Sirloin Cap), cut into 1 ½ inch thick steaks 
  • Diamond kosher salt 
  • 225g unsalted butter, cut into small cubes 
  • 2 head garlic, broken into cloves 
  • Extra Virgin olive oil 
  • Maldon sea salt 

Fava bean Chimichurri 
  • 1 bunch cilantro, finely chopped 
  • ½ bunch parsley, finely chopped 
  • 1 shallot, finely chopped 
  • 6 cloves garlic, finely chopped 
  • 2 small red chilies, finely chopped 
  • 1 lemon zested and juiced 
  • 20g rice vinegar 15g fish sauce 
  • 75g extra virgin olive oil 
  • 300g fresh fava bean, peeled, blanched, and peeled again, chilled

Cooking

  1. Pull out Picanha Steaks and liberally season with kosher salt and allow to rest at room temperature for 30-45 minutes. 
  2. Heat your favorite well-seasoned cast iron pan and drizzle with a little Extra Virgin Olive Oil, place the steaks fat cap down into the pan and allow to render out and caramelize. 
  3. Place the steaks on one side and cook for 3 minutes. After the first 3 minutes, flip the steak, add 3 garlic cloves and 4-5 pieces of cubed butter, using butter and garlic baste the steaks and cook for an additional 3 minutes. 
  4. Move steak to a resting rack or plate and allow to rest for 4 minutes, ALWAYS REST YOUR STEAKS, steak is meant to be served warm but not hot.
Fava Bean Chimichurri 

  1. Combine herbs with garlic, shallot, chilies, acid, and fish sauce and mix until fully incorporated, then rain in Extra Virgin Olive Oil and continue mixing. 
  2. Fold in fava bean and check for season, if needed, season with kosher salt to taste.

To Plate 
  • Slice rested steak and fan it onto a plate or platter, top with generous spoonfuls of chimichurri and sprinkle with Maldon sea salt.

SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 

For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Meet Chef Vinnie Cimino

Cleveland Chef to Watch and 2024 James Beard Semifinalist, Chef Vinnie is the Operating Partner and Executive Chef of Cordelia in Cleveland, OH. His Midwest influences led him to develop a deep appreciation for the land, our farmers and what they provide.

visit Chef Vinnie  

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