Dirty Picanha Steaks & Mushroom Sauce

Prep Time: 15min

Cooking Time: +-25min

Feeds How Many – 4

Ingredients

Meat

• 1 x 1.8kg Grass-fed, dry-aged, Picanha Steak – Woza Meats – Ballito
• 1 x tbsp Worcestershire Sauce
• Salt & Pepper to baste

Mushroom Sauce

• 1 x punnet sliced mushrooms
• 1 x tsp wholegrain Dijon mustard
• 1 x medium onion – thinly diced
• 1 x garlic clove – crushed
• 1 x tsp ginger – crushed
• 1 x 100ml veg stock
• 1 x 250ml pouring cream
• Salt & Pepper to taste

Good hard wood is vital…briquettes is a no no.

1 x 1.8kg Grass-fed, dry-aged, Picanha Steak – Woza Meats – Ballito

This piece of meat knows there is no grid today. 

Cut it into equal sized, one-inch steaks, cut with the grain from tri tip to end.

How To Do It

Picanha Steak – Possibly one of my favorite and most versatile steaks to braai. Today we are doing it Caveman Style again. My favourite style of braaiing a steak. I portioned this amazing cut of grass-fed, dry-aged Picanha and cut it into equal sized, one-inch steaks, cut with the grain from tri tip to end. Rub in your Worcestershire Sauce.

Directly on the coals, no grid. Add any oil and you will have major flair ups. Not ideal.

Key is to only salt and pepper these steaks if doing it caveman style – directly on the coals, no grid. Add any oil and you will have major flair ups. Not ideal.
Another important factor is the wood one uses. Decent, quality, hardwood is key.

The coals need to be hot, and free of ash just before you place the meat directly onto them. How – give the coals a gently blow clearing them of ash. Then directly place each portioned steak directly onto the coals.

Leave for a minute and turn. The odd coal will stick but remove with your tongs. Turn after each minute for around 6 minutes in total for a nice medium rare. Remove from heat and rest for 8min.

A Proper Mushroom Sauce

Mushroom Sauce

Grab a cast iron or steel pan, over open coals heat up some veg oil and sauté your mushrooms, garlic and ginger for around 3 minutes. Add your mushrooms and mix until you get some nice chargrill coloring coming through. Now add you Dijon mustard and cook until you see the mustard seeds start popping. Add in your veg stock, mix, stir for a couple of minutes and then add your cream. Stirring occasionally, bring to a boil and immediately remove from high heat to a slow simmer for 5 minutes.

I added some sweet potatoes, rested in olive oil, salt and black pepper, wrapped in tinfoil around the fire.

Enjoy with a nice, ice cold beer. 

Ranger Tip

Good hard wood is vital for this style of braaiing or at least get a decent restaurant grade lump wood charcoal. Briquettes is a no no.