Grilled Picanha with Creamy Mushroom Sauce & Crispy Salad
A Brazilian classic revisited with elegance: a perfectly seared picanha steak with crispy, golden fat, topped with a rich, creamy mushroom sauce. Served with a fresh salad of crisp green beans, peppery arugula, and cherry tomatoes, this generous dish balances power and refinement.
🛒 Ingredients
2 servings
- 2 thick slices of picanha (sirloin cap), approx. 9 oz each
- 1 tbsp sunflower oil or clarified butter
- Coarse sea salt (for the meat)
- Freshly ground black pepper
- 10.5 oz fresh button mushrooms, sliced
- 2 cloves garlic, finely minced
- 1 shallot, finely diced
- ¾ cup crème fraîche or heavy sour cream (minimum 30% fat)
- ½ cup beef broth (or veal stock)
- 1 tbsp butter
- 1 tsp fresh thyme leaves
- Fine salt and black pepper for the sauce
- 7 oz extra-fine green beans, trimmed
- 3 oz fresh arugula
- 5 oz cherry tomatoes, halved
- 2 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- Fleur de sel and pepper for the vinaigrette
Watch the original video
Watch on TikTokDirections
- 1
Remove the picanha slices from the refrigerator 30 minutes before cooking to bring them to room temperature. Lightly score the fat cap in a crosshatch pattern to prevent the meat from curling during cooking.
- 2
Generously salt the picanha slices on both the fat and meat sides with coarse salt. Do not salt too early to avoid dehydrating the meat.
- 3
Heat a cast-iron skillet or heavy-bottomed pan over high heat until slightly smoking. Place the picanha slices fat-side down and hold them vertically for 2 to 3 minutes until the fat is rendered and crispy.
- 4
Lay the slices flat and sear for 3 to 4 minutes per side for medium-rare (internal temperature: 131–140°F). Set aside on a rack, cover loosely with aluminum foil, and let rest for 5 minutes before slicing.
- 5
In the same hot pan, reduce the heat to medium. Add the butter, diced shallot, and minced garlic. Sauté for 1 minute, scraping up the browned bits from the bottom of the pan.
- 6
Add the sliced mushrooms and thyme. Sauté over high heat for 3 to 4 minutes until golden and all the water has evaporated.
- 7
Deglaze with the beef broth, scraping the bottom again. Let it reduce by half, about 2 minutes.
- 8
Pour in the crème fraîche, lower the heat to low, and let it reduce while stirring gently for 3 to 4 minutes until it reaches a coating consistency. Adjust seasoning with salt and pepper.
- 9
Bring a pot of salted water to a boil. Blanch the green beans for 5 minutes: they should remain crisp and bright green. Drain immediately and plunge into an ice water bath to stop the cooking. Pat dry.
- 10
In a large bowl, combine the cooled green beans, arugula, and cherry tomatoes. Prepare a vinaigrette by whisking the olive oil, balsamic vinegar, fleur de sel, and pepper. Dress the salad just before serving.
- 11
Slice the rested picanha against the grain into thick ½-inch strips. Drizzle generously with the creamy mushroom sauce. Serve immediately with the crispy salad on the side.
💡 Chef's Tip
The secret to a perfect picanha lies in the fat: never remove it before cooking. It melts and flavors the entire steak. Always start by searing the piece standing up on the fat side to make it translucent and crispy before laying the meat flat. Most importantly, respect the resting time—slicing too early will cause all the juices to run out onto the plate.
