BBQ Cajun Spiced Picanha with Chimichurri, Sweet Potato Wedges, Charred Baby Gem + Hot Sauce Mayo
Recipe using the lesser known Picanha (also known as the rump cap!) Beef from the farm at Averbury, served with Chimichurri, Sweet Potato Wedges, Charred Baby Gem and Hot Sauce Mayo.
Ingredients
Directions
- 1
Mix together the smoked paprika, cumin, oregano and garlic granules. Rub the beef with oil and rub the spice mix all over. Season generously and allow to marinade for a minimum of 20 minutes.
- 2
Dice the sweet potatoes into wedges, arrange on a baking tray, drizzle with oil and season with plenty of salt. Roast for around 40 minutes at 190c turning half way.
- 3
Fire up the BBQ, halve the lettuce heads, dice the peppers and onions and bbq the veg indirect until lightly charred and soft.
- 4
Bbq the beef skin side down until nicely golden then turn and cook indirectly until you reach an internal temp of 48c (for rare) Allow to rest for 5 minutes then slice.
- 5
Arrange everything on a board and serve!
- 6
Make the Hot Sauce Mayo: Mix together the hot sauce or sriracha, mayonnaise, greek yoghurt and honey.
- 7
Make the Chimichurri: Mix together the coriander, chilli, lemon juice, garlic and white wine vinegar. Drizzle with olive oil and season with salt and pepper.
