Aussie Picanha with Feijao Preto
Aussie Picanha with Feijao Preto by Cidalia Andrade, Head Chef at The White Haus, London
Cidalia Andrade, Head Chef at The White Haus, London – Aussie Picanha with Feijao Preto
Ingredients
- 1.5 kg picanha
- 3 tbsp oil
- 2 banana shallots or 1 medium onion (sliced)
- 3 plum tomatoes (sliced)
- 1 red chilli (diced)
- 1 green chilli (diced)
- 125ml /10fl oz white wine
- 2 tbsp tomato purée
- 4-5 sprigs fresh thyme
- 1 bay leaf
- 1 bunch coriander
- 1 chive
- Lime juice to taste
- Sea salt and freshly ground black pepper
- 1kg rice
- 3tins black beans
- 1 Heritage cabbage
- 1 orange
- 1 plantain
- 50g chorizo
- 50g bacon lardons
Method
- Preheat a grill to 250°C.
- Season the beef on both sides with salt and lots of freshly ground black pepper and one tablespoon of the oil in a large tray. Grill the steak pieces over a medium-high heat for 1-2 minutes on each side.
- Add a casserole pan to the hob and reduce the heat. Add the oil and gently fry the shallots, thyme, bacon lardons, chorizo and a splash of wine for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the beans to the casserole. Then, slow cook for 20 minutes.
- On another hob, add a pan with 3 cups of water and salt, bring to a boil and rice cook for 10 to 15 minutes, on a lower heat.
- Cut the heritage cabbage really thin and blanch in salted water.
- To make the chimichurri, combine shallots, red chilli, green chilli, plum tomatoes, coriander, chives, olive oil and lime juice to taste. Then add salt and pepper to taste.
- Deep fry the plantain, to be served as a garnish with orange, rosemary, thyme and farofa.
