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Recipe

Picanha Steak with Black Bean Rice, Garlicky Kale & Orange Vinaigrette

Cook time
40 min
Serves
2, 3 or 4
Steps
6

The cut

Picanha Steak

400 g for 2 people

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Picanha Steak with Black Bean Rice, Garlicky Kale & Orange Vinaigrette

Ingredients

Steak

  • Picanha SteakFrom the counter400 g

Rice

  • Basmati rice150 g
  • Cumin powder2 g
  • Smoked paprika powder2 g
  • Water300 ml
  • Chicken stock cube1
  • Black beans240 g

Greens

  • Garlic cloves2
  • Kale100 g
  • Chilli flakes2 g

Vinaigrette

  • Red onion1
  • Tomatoes1
  • Fresh parsley15 g
  • Orange1
  • Red vinegar15 ml
  • Olive oil2 tbsp

Method

  1. Prep

    • Peel and finely chop the onion.
    • Peel and mince the garlic.
    • Roughly shred or chop the kale, discarding any tough stalks.

  2. Cook rice

    • Rinse and drain the rice and black beans separately.
    • Heat a pot over medium heat with a drizzle of oil.
    • Add half the onion (reserving the rest for the vinaigrette), half the garlic (reserving the rest for the kale), cumin and smoked paprika.
    • Fry for 1 min until fragrant.
    • Add the rice, measured water, 0.5 stock cube and bring to a boil.
    • Cover, lower the heat and simmer for 10-12 min.
    • Once cooked, stir through the black beans and cover for 2-3 min until the rice is tender.
    • Take off the heat and keep warm until serving.

  3. Cook kale

    • Meanwhile, heat a large pan over medium heat with a drizzle of oil.
    • Once hot, add the remaining garlic, pinch of chilli flakes (spicy!) and fry for 30 sec until fragrant.
    • Add the kale with a pinch of salt and fry for 3-4 min until wilted and just tender.
    • Transfer to a bowl and set aside.
    • Wipe and retain the pan.

    Tip: Can't handle the heat? Go easy on the chilli flakes!

  4. Fry steak

    • Return the pan to a medium-high heat.
    • Pat the steak dry with kitchen paper.
    • Season with salt.
    • Sear the steak, fat-side down first, for 1-2 min until deeply browned and the fat renders.
    • Turn and cook for a further 3-4 min per side until cooked to your liking.
    • Transfer to a plate to rest for 5 min.

    Tip: The fat rendered from the steak should be enough for cooking. If not, add a drizzle of oil to help!

  5. Make vinaigrette

    • Finely dice the tomato.
    • Finely chop the parsley.
    • Cut the orange in half.
    • To a bowl, add the remaining onion, tomato and squeeze in orange juice to taste.
    • Add the parsley, red vinegar and olive oil.
    • Stir to combine.
    • Adjust seasoning to taste with salt and pepper.

  6. Serve

    • Serve the Picanha Steak with Black Bean Rice and Garlicky Kale.
    • Spoon the orange vinaigrette on the side or over the steak.