Picanha and Chimichurri with Sweet and Sour Capsicum

Picanha and Chimichurri with Sweet and Sour Capsicum

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 29, 2017.

Alternatively, use BBQ grill to cook lamb. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest.


Ingredients

Potatoes

  • 150g baby potatoes, cut in half
  • 1½ teaspoons melted butter
  • 1 teaspoon potato spice mix
  • 1 clove garlic, minced

Picanha with Chimichurri

  • 2 tablespoons Nadia’s chimichurri
  • 2 tablespoons boiling water
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)
  • 150g beef picanha steak (at room temperature)
  • 4 tablespoons chopped parsley leaves and stalks
  • 2 tablespoons sour cream

Sweet and Sour Capsicum

  • ½ cup frozen peas
  • 1 tablespoon vinegar (e.g. red wine, white wine, cider)
  • 1½ teaspoons sugar
  • 1 clove garlic, minced
  • 50g roasted red capsicum, thinly sliced
  • ½ punnet cherry tomatoes, cut in half
  • 1/3 bag rocket leaves

Steps

  1. Preheat oven to 220°C. Bring a small pot of salted water to the boil Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss potatoes, butter, potato spice mix and garlic with a drizzle of olive oil on prepared tray and season with pepper. Roast for about 20 minutes, until tender and golden.
  2. While potatoes cook, prepare the chimichurri. In a small bowl mix, together chimichurri and boiling water. Leave to stand for about 2 minutes, until hydrated. Stir through vinegar and a drizzle of olive oil.
  3. Pat beef dry with paper towels, season with salt and coat with 1 tablespoon of the chimichurri mixture (reserve remaining). Allow to marinate for about 5 minutes. Add chopped parsley and sour cream to remaining chimichurri mixture, season to taste with salt and pepper and set aside.
  4. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest. While beef rests, cook peas in pot of boiling water for 1 minute then drain and lightly crush.
  5. Add vinegar, sugar and garlic to a small pot and bring to the boil on high heat, as soon as pot boils, remove from heat. Add capsicum and set aside to cool for a few minutes. Toss through cooked peas, tomatoes and rocket. Season to taste with salt and pepper.
  6. To serve, place potatoes and picanha onto a plate. Top with sweet and sour capsicum and a dollop of chimichurri sour cream on the side.