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

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Ingredients:

  • 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

 

Method

  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.

 


COOK’S NOTE:

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.

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