Picanha Steak, Pão de Queijo & Carnival Sides

Prep Time: 45 minutes (plus overnight dry brining)
Cook Time: 1 hour (varies for Picanha based on desired doneness)
Feeds: 4 BBQ enthusiasts

Ingredients:

For the Picanha:

• 1 Picanha from Village Butchers (around 1-1.5 kg)
• Coarse sea salt

For the Pão de Queijo (Brazilian Cheese Bread):

• 480 grams tapioca flour
• 240 ml milk
• 115 grams butter
• 1 teaspoon of salt
• 170 grams grated Parmesan cheese
• 2 beaten eggs

For the Spiced Sweet Potato Wedges:

• 3-4 large sweet potatoes, cut into wedges
• 30 ml olive oil
• 1 tsp smoked paprika
• Salt, to taste

For the Carnival Confetti Salsa:

• 2 ripe mangoes, diced
• Seeds from 1 pomegranate
• 1 red onion, finely chopped
• A handful of fresh coriander, chopped
• Juice of 1 lime
• 1 chilli, finely chopped (optional)
• Sea salt, to taste

Picanha Preparation:

The Prep:

Begin by giving the Picanha a little trim. Remove any excess fat and silverskin, but be sure to leave the fat cap intact for that rich beefy flavour. Once trimmed, flip the Picanha so the fat side is facing down. Slice it into individual steaks, about 2.5-3cm thick, cutting with the grain. This ensures that your final cut, post-cooking, will be against the grain.

Dry Brining:

Generously season the steaks with coarse sea salt on all sides. Place them on a wire rack set over a tray, ensuring they’re not touching. Refrigerate uncovered overnight. This dry brining process will draw out moisture, which will then be reabsorbed, pulling the salt in with it. This not only seasons the meat but also helps to tenderise it.

The next day, before grilling, let the steaks come to room temperature for about an hour.

Set up your Everdure Hub 2 and once the coals are white-hot, skewer the Picanha steaks onto the rotisserie rod, Brazilian style. Cook over the live fire, turning continuously. Traditionally, Picanha is enjoyed medium-rare, aiming for an internal temperature of 57°C (135°F). However, for those who prefer it medium, like yours truly, aim for an internal temperature of 63°C (145°F). This should take roughly an hour.

Let the steaks rest for at least 10 minutes before serving.

Pão de Queijo (Brazilian Cheese Bread):

In a saucepan over medium heat, combine the milk, butter, and salt.

Stir occasionally until the milk is hot and the butter is melted.

Transfer the mixture to a stand mixer. Slowly add the tapioca flour, mixing continuously until thoroughly combined.

Once cooled slightly, add the cheese and beaten eggs, mixing until smooth.

Preheat your indoor oven to 190°C (375°F).

Grease a mini muffin tin.

Spoon the batter into the mini muffin tin, filling each cup nearly to the top. Bake for 15 to 20 minutes, until the tops of the cheese breads are lightly golden.

Spiced Sweet Potato Wedges:

Preheat your Ninja Woodfire outdoor grill using the air fry option – 180°C (356°F). Toss the sweet potato wedges in olive oil, smoked paprika, and salt.

Once the grill is ready, spread the wedges in the air fryer basket in a single layer.

Cook for about 20-25 minutes or until they’re golden and crispy, shaking the basket halfway through to ensure even cooking.

Carnival Confetti Salsa:

In a mixing bowl, combine the diced mangoes, pomegranate seeds, chopped red onion, coriander, lime juice, and chilli (if using).

Season with sea salt and give it a good mix. Let it sit for about 10 minutes to allow the flavours to meld.

Plating Up:

The Stage:

Start with a large, rustic wooden board or platter. This will be your stage for the Brazilian feast.

Star of the Show:

Place the sliced Picanha in the centre, fanning out the slices to showcase the juicy interior.

Cheesy Companions:

Scatter the Pão de Queijo around the Picanha, like little cheesy satellites.

Earthy Elements:

Arrange the spiced sweet potato wedges in a crescent shape on one side of the board.

Vibrant Finale:

In a small bowl, serve the Carnival Confetti Salsa. Place it on the board, allowing for easy access.

Pairing Suggestions:

A cold Brazilian beer or a refreshing Caipirinha cocktail would pair beautifully with this platter.

And for the non-drinkers, a tropical fruit punch or a zesty limeade would be just as delightful.