Moroccan picanha steak with tahini carrots

A Moroccan inspired masterpiece, this tremendously flavourful cut of beef is perfect for the braai and a definite crowd pleaser!

 30 minutes

Serves 6-8


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 3 packets (200g each) baby carrots
  • Salt and milled pepper
  • Olive oil
  • 1 tsp (5ml) cumin seeds, crushed
  • 1 tsp (5ml) fennel seeds, crushed
  • 1 large (300-400g) picanha steak
  • Parsley, ruby micro herbs and tahini, for serving


Moroccan rub:

  • 1 Tbsp (15ml) each cumin seeds, coriander seeds and smoked paprika
  • ½ tsp (3ml) cinnamon
  • Pinch each ground cloves and ground ginger
  • 3 sprigs each rosemary and oregano, leaves chopped



  1. Preheat oven to 180°C.
  2. Place carrots on a baking tray and season. 
  3. Add oil and spices.
  4. Roast for 20-25 minutes, then rest for 10 minutes.
  5. Combine rub ingredients and rub onto steak.
  6. Cook steak fat-side down over medium coals, browning meat well.
  7. Turn meat and braai 4-5 minutes per side at a time, cooking to your liking.
  8. Remove steak and rest for at least 15 minutes.
  9. Serve sliced steak garnished with herbs, and with carrots, dressed with tahini, on the side.



Picanha steak, the sirloin cap, is really flavourful as it is covered completely with fat on one side, which imparts a rich flavour. Always cook it fat-side down first to brown well and render the fat.


Browse more braai recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Noodle salad with brinjals

Ditch boring desk lunches with this easy noodle jar – a tasty and colourful lunch fix loaded with fresh veggies and a delightful dressing.

Spanish-style prawns

The Spanish aren’t famous for a braai, but they do know how to party! We put this combo over the coals to get everyone in the mood.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.