Picanha Steak On Toasted Ciabatta With Mustard – Tracy Foulkes NoMU Foods

Picanha Steak on Toasted Ciabatta with Mustard Cream

Picanha Steak on Toasted Ciabatta with Mustard Cream

Perfect when accompanied by Zonnebloem Cabernet Sauvignon 2013, Tracy Foulkes of NoMU foods makes great use of a cut of beef that was new to us until Checkers produced their Picanha Steak, a well known Brazilian cut, and had Gordon Ramsay talk about it in a television ad. In the USA it is known as Tri Tip Steak or Rump Cap.

Mustard Cream
250 ml fresh cream
3 tbsp Dijon mustard (add more if you prefer a stronger flavour)
Small handful of flat leaf parsley, chopped
NoMU Black Pepper

Picanha Steak
1 whole Picanha steak (rump cap)
NoMU Extra Virgin Olive Oil
NoMU BBQ Rub

Ciabatta Toast
1 ciabatta loaf
NoMU Extra Virgin Olive Oil
A handful of rocket for serving

Pour the cream into a small saucepan and simmer over a medium heat until it has reduced by one third. The more you reduce it the thicker the sauce will be. Remove the cream from the heat and whisk in the mustard and parsley, season with black pepper to taste and set aside.

Score the fat on the steak in a diamond pattern. Season generously with NoMU BBQ Rub, then rub in with a little olive oil. Braai the steak over hot coals for about 3 minutes per side until medium rare. Cook for a further 2 minutes if you prefer it to be medium. Once the steak is cooked, allow to rest for 10 minutes.

Whilst the steak is resting, reheat the mustard cream and brush the ciabatta with olive oil before toasting on the braai. Carve the steak into thin slices and place on the pieces of toasted ciabatta, drizzle with the mustard cream and garnish with the fresh rocket, serve warm.

Serves 4

Michael’s wine recommendation – CLICK HERE

Zonnebloem Cabernet Sauvignon 2013

Zonnebloem Cabernet Sauvignon 2013

Tracy Foulkes

Tracy Foulkes

Tracy Foulkes is the heart and soul behind NoMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NoMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NoMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NoMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NoMU Co-Creator, Paul Raphaely.

Click here to go to the NoMU website

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June 20th, 2015|Categories: Recipes|Tags: , , |

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