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Barbecued Galician Picanha with Salsa Verde and Celeriac Remoulade

4 people
Easy

Prep time
20 mins

Cook time
25 mins

Total time
45 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1.5Kg Galician Picanha
Salt and Pepper
For the salsa verde:
2 tbsp of finely chopped mint
2 tbsp of finely chopped flat-leaf parsley
2 tbsp finely chopped oregano
1 garlic clove, finely chopped
6 salted anchovies, finely chopped
6 cornichons, finely chopped
1 tsp Dijon mustard
100ml extra virgin olive oil
2 tbsp red wine vinegar
Salt and black pepper to taste
For the celeriac remoulade:
1 small celeriac, peeled
150g mayonnaise
3 tbsp grain mustard
2 tbsp baby capers, roughly chopped
Juice of 1 lemon
Salt and pepper

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Introduction

A classic South American dish of picanha beef cooked rodizio style on large skewers over charcoal. The barbecue picanha brings a touch of excitement to the table when carving it from the skewers. The picanha beef is paired with a zingy salsa verde that provides acidity and freshness, whilst the celeriac remoulade brings a touch of creaminess for the ultimate barbecue dish.

Method

To make the celeriac remoulade, mix in a large bowl the mayonnaise, mustard, capers and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce. Quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated.
For the salsa verde, combine the chopped herbs, garlic, anchovies, cornichons, mustard and vinegar in a bowl and season with salt and pepper. Add the olive oil on a steady stream while mixing until fully combined, set aside.
For the picanha beef, pre-heat your barbecue until you have hot embers.
Cut the picanha horizontally into one-inch-thick slices and cut each slice into 2 pieces. Divide the beef pieces between 4 large rodizio skewers, making sure you have a layer of fat cap between each piece to evenly baste the beef when cooking on the skewer. Season with salt and pepper and cook on the barbecue for 2-3 minutes on each side for medium rare.
To serve, carve vertically each skewer at the table into thin slices and serve on warm plates with the salsa verde, celeriac remoulade and your choice of salads and/or potatoes.