Ingredients
Steak
- 500 g picanha (rump cap)
- 1 tbsp olive oil, divided
- salt
- pepper
White Beans
- 1 can (400g) cannellini beans, drained
- 2 cloves garlic, sliced
- 1 tbsp olive oil
- ¼ cup chicken or vegetable stock
- 1 knob (about 15g) butter
- a squirt of lemon juice
- 35–40 g rocket
- salt
- pepper
Salsa Verde
- 1 cup flat-leaf parsley, finely chopped
- 2 tbsp capers, chopped
- 1 anchovy fillet, finely chopped
- 1 clove garlic, minced
- 1 tbsp red wine vinegar
- ½ lemon, juiced
- 5 g Dijon mustard
- 120 ml extra virgin olive oil
- salt
- pepper
Broccolini
- 300 g broccolini, trimmed
- 1 tbsp olive oil
- salt
- pepper
Method
Sous Vide Picanha
Season picanha with salt and pepper, drizzle with a little olive oil, and vacuum seal.
Set sous vide to 56°C and cook for 90 minutes.
Remove from bag, pat very dry.
White Beans
While steak cooks, warm olive oil in a pan over medium heat and sauté garlic until fragrant.
Add beans and stock, simmer 8-10 minutes until beans are soft and slightly creamy.
Stir in the butter and a squirt of lemon juice until glossy, then fold in the rocket until just wilted. Season to taste.
Salsa Verde
Combine parsley, capers, anchovy and garlic in a bowl.
Stir in vinegar and lemon juice, then whisk in the Dijon mustard and olive oil until emulsified. Season to taste.
Broccolini
Toss broccolini with olive oil, salt and pepper.
Air fry at 200°C for 6-8 minutes, shaking halfway, until tender and lightly charred.
Finish & Serve
Heat remaining olive oil in a hot pan and sear picanha 60-90 seconds per side for a deep crust.
Rest 5 minutes, then slice thinly against the grain.
Spoon white beans onto plates, top with sliced picanha and broccolini, and finish generously with salsa verde.
