Brazilian Picanha Steak with Hearts of Palm, Carrot, Cabrales Potato Llapingacho, Plantain Chip, Churrasco Sauce
Benjamin Guaman, CEC, Executive Chef, Governors Club (Chapel Hill, N.C.)
Ingredients
- Ingredients for steak:
- Certified Angus beef sirloin cap (picanha) - 2 lbs.
- salt - to taste
- black pepper - to taste
- oil - as needed
- Ingredients for cabrales potato llapingacho:
- Idaho potato - 2 ea.
- egg yolks - 2 ea.
- annatto powder or paste - 1 tsp.
- salt - to taste
- pepper - to taste
- Cabrales blue cheese - 2 oz.
- Ingredients for churrasco sauce:
- red peppers - 2 ea.
- shallots - to taste
- garlic - to taste
- cooking white wine - 4 ozs.
- white wine vinegar - 1 oz.
- housemade aioli - 4 ozs.
- salt - to taste
- pepper - to taste
- Ingredients to plate:
- plantain chips - 2 ea.
- petite carrots - 3 ea.
- broccolini - 2 stems
- hearts of palm slices - 2 ea.
- butter - as needed
- mirepoix - as needed
Instructions
Procedure for steak:
- Sear picanha with salt, pepper and oil.
- Bake in the oven at 350°F for 20 minutes.
- Rest for 10 minutes. Slice and serve.
Procedure for Cabrales potato llapingacho:
- Peel and steam potato.
- Pass through potato mill. Add egg yolks, annatto powder or paste.
- Add salt and pepper to taste. Wrap into a cylinder shape. Refrigerate overnight.
- Cut 2-centimeter-thick pieces. Sear.
- Top with Cabrales cheese and bake for 5 minutes. Serve immediately.
Procedure for churrasco sauce:
- Roast red pepper on the fire. Peel the skin off and chop.
- Sautée peppers with shallots and garlic. Deglaze with white wine and a touch of white wine vinegar. Add water if too dry.
- Blend until smooth. Add house aioli. Adjust seasoning. Keep warm.
To plate:
- Fry plantain chips into a circle.
- Sauté petite carrots, broccolini and hearts of palm to taste with butter and herbs of choice.
- Place sautéed vegetables inside the plantain chip.
- Arrange the llapingacho potato on the plate with churrasco sauce and sliced picanha.
- Garnish with mirepoix. Serve.
