Picanha Steak & Onion Sandwich with Horseradish & Herb Sour Cream
Recipe, photography and video created for First Light Farms.
Makes 2 large sandwiches (each to serve 2-3)
1 First Light Picanha/rump cap
1 large baguette
1 ½ cups fresh rocket
10 slices gouda
50g butter
2 large red onions
1 tbsp brown sugar
1 tsp balsamic vinegar
¼ tsp salt
Horseradish & Herb Sour Cream
½ cup fresh parsley, finely chopped
½ cup fresh dill, finely chopped
2 cloves garlic, minced
1 cup sour cream
2 tbsp lemon juice
Zest of 2 lemons
4 tsp grated horseradish
2 tsp Dijon mustard
1 tsp salt
Preheat a smoker* to 200°F.
Score the fat cap of the picanha all over, in a cross-hatch pattern. Season well with salt.
Place the picanha onto a rack in your smoker, and close the lid. Smoke until it reaches 115°F to 120°F internally. Remove from the smoker and allow it to rest for 30 minutes; the temperature will rise during this time.
Meanwhile, prepare the onions. Melt the butter in a large pan over medium-high heat and add the onions. Cook, stirring, for 5-7 minutes until starting to brown. Reduce heat to medium-low and add the brown sugar and balsamic vinegar. Continue cooking for another 5-10 minutes, stirring occasionally, until deeply browned. Keep warm.
To make the Horseradish & Herb Sour Cream, mix everything in a bowl to combine. Set aside.
Once the meat has rested, set a large cast-iron skillet over high heat. Add the picanha, fat cap-side down, and cook for 2-3 minutes, until the fat cap is golden and crisp.
Thinly slice the meat.
To assemble the sandwiches, trim ends of the baguette and cut in half, so you have two equal portions. Slice each portion horizontally to split open, and butter the insides. Fill each portion with rocket, sliced picanha, gouda, red onion and a generous few dollops of the Horseradish & Herb Sour Cream. Enjoy warm.
*To cook in the oven, preheat the oven to 200°F. Place the picanha on a wire rack, and set over a tray in the oven (this is important to allow air flow). Remove when the meat reaches 115°F to 120°F internally, and allow the meat to rest for 30 minutes. Proceed with the recipe as usual.
