Picanha steak with barbecue sauce and fried pickles

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the picanha steak

  • 3 tbsp paprika
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tbsp celery salt
  • 1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern
  • 4 tbsp olive oil, for cooking

For the barbecue sauce

  • 100ml/3½fl oz tomato ketchup
  • 50ml/2fl oz cider vinegar
  • 40g/1½oz soft dark brown sugar
  • 1 tsp chilli powder
  • 3 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 2 tbsp Worcestershire sauce
  • 1 tsp English mustard

For the fried pickles

  • oil, for deep-frying
  • 100g/3½oz plain flour
  • 1–2 tbsp hot sauce
  • 6 dill pickles, drained, dried and sliced lengthways