Picanha steak with parmesan fonduta, radicchio, anchovies and shallots
- Published: 21 Mar 25
- Updated: 26 May 25
Tender and juicy picanha steak is cooked to perfection and served with creamy parmesan potatoes and a peppery radicchio and anchovy salad in this celebratory main course from chef Rosie Mackean.
Rosie says: “Picanha is the Brazilian name for rump cap, a large steak that’s usually grilled on a barbecue. Here, we’re going to do a ‘reverse sear’, where the steaks are cooked low and slow in the oven, then finished off in a hot pan for perfectly cooked meat every time.”
Serve as the main event on Mother’s Day, preceded by Rosie’s leek and spring greens soup and followed by her magnificent blueberry queen of puddings.
-
Serves 6 with leftovers -
Prep time 15 min, plus resting and macerating. Cook time 1 hour 20 min
Before you start
Picanha (rump cap) steak should be available at all good butchers, but M&S and Ocado now sell it too. You can use other steaks but you’ll need to adjust the cooking technique and time.
Nutrition
- Calories
- 951kcals
- Fat
- 71g (40g saturated)
- Protein
- 46g
- Carbohydrates
- 3.3g (3.3g sugars)
- Fibre
- 1.6g
- Salt
- 2.8g
delicious. tips
Rosie’s tip A 900g picanha will serve 6 with no leftovers, but I like to serve 2 picanhas.
To cut across the grain, look closely at the meat and you’ll see lines of tissue running in one direction, like the grain on a plank of wood. You want to cut through the lines (perpendicular), not in the same direction. Cutting across the grain will give more tender – less stringy – pieces of meat.