Beef Picanha Steak with Chicken Chips, Slaw and Bearnaise Sauce

Beef Picanha Steak with Chicken Chips, Slaw and Bearnaise Sauce

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 6, 2017.
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Introducing the beef picanha steak, the cap of beef rump. This new cut is flavoursome, tender and juicy – making it the perfect steak!

Ingredients

CHICKEN CHIPS

  • 600g agria potatoes, scrubbed and cut into 1cm-thick chips
  • 1 teaspoon chip seasoning

BEEF PICANHA STEAK

  • 550g beef picanha steaks (at room temperature)

SLAW

  • 1 tablespoon mayonnaise
  • 2 teaspoons vinegar (red wine, white wine)
  • ½ teaspoon mustard (Dijon, wholegrain)
  • ½ cos lettuce
  • 1 carrot
  • 1 apple
  • ¼ red onion (optional, adults)

TO SERVE

  • 60g Béarnaise sauce

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Toss chips with a drizzle of oil and chip seasoning on prepared tray. Cook for about 25 minutes, until golden and tender. Turn halfway to ensure even cooking.
  3. Pat beef dry with paper towels and season with salt and pepper. When chips have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest.
  4. In a medium bowl, combine mayonnaise, vinegar and mustard. Thinly slice lettuce; peel and grate carrot; thinly slice apple then cut into thin matchsticks; thinly slice onion (if using). Add all to bowl with dressing, toss to combine and season to taste.
  5. Slice rested beef thickly on an angle against the grain.
  6. divide chicken chips, slaw and beef picanha steak between plates. Serve with a dollop of Béarnaise sauce on the side.

Nutritional Information

Energy 2066 kj
494 kcal
Protein 30.6g
Carbohydrate 25.3g
Fat 29.7g