Picanha Steak with Red Pepper Salsa and Feta
A Brazilian cut of beef, known as a Picanha Steak, served with a crunchy sweet red pepper salsa and salty, creamy feta cheese sprinkled over the top. Beautiful with a side salad, low carb and primal, and totally gluten free.
I received the steak, along with a small contribution towards the ingredients for this recipe, from Farmer's Choice. Thanks for your support!
Have you ever tried feta cheese and steak together?
Oh my word.
This current obsession started when I went for lunch with my lovely friend Anna, to Wolf in Reading, where they sell pizza, wraps but also salads. And I bought a salad with steak, roasted red peppers, black olives and feta cheese.
It was SO good. I thought about that salad for days.
So when I was looking for a way to cook (and, happily, eat) a Brazilian cut of steak called a Picanha steak, that had been sent to me by the online butcher Farmer's Choice, I just couldn't get peppers and feta out of my mind.
Crunchy, sweet peppers. Juicy medium-cooked steak. Crumbly, white feta.
The salsa comes from the Argentine salsa we love at home, called Salsa Criolla. Here, I've switched out the garlic and onion to help make this a little bit lower FODMAP for those people looking after that side of things, and added in spring onion for colour and lemon juice for tang. If you have any limes, use the juice of a lime instead, and have some wedges on the table for squeezing over, as you eat.
I hope you love it. Even my kids love this, and getting them to eat salsa is a plus, because raw veggies.
Serves 2, with leftover salsa
2 medium tomatoes
1 long, pointed sweet red pepper
1 large spring onion
small bunch (about 10g) of fresh parsley
2-3 tablespoons olive oil
juice of half a lemon, or the juice of 1 lime
pinch of sea salt, to taste
2 picanha steaks, defrosted (I got mine from Farmer's Choice)
pinch of sea salt, for the steak
1 tsp olive oil
a small handful of feta cheese
1 avocado, cubed
First, prepare the salsa. Chop the tomatoes, discarding the jelly-like seeds from the centre, and place into a large cereal-type bowl. Slice the top of the pepper off, and then cut down the centre, vertically. Remove the seeds and then give the pepper a rinse under the cold tap. Chop the pepper up into small pieces and add to the tomato. Slice up the spring onion and chop the parsley. Add to the bowl, and drizzle over the olive oil and the lemon (or lime) juice and season with a pinch of sea salt. Put to one side.
Dab the steaks with some paper kitchen towel and sprinkle over a pinch of salt. Straight away, rub them with a little olive oil and lay them into a hot pan or griddle, to cook for around 3 minutes on each side, for medium rare steak. You might need to cook them separately. When cooked to your liking, lift the steak out of the pan and leave to rest on a plate for 2 minutes or so.
To serve, get out a sharing board (I use a large wooden chopping board). Slice up the steak (on a separate board) and then arrange over the sharing board, in a line. Spoon the salsa over the top of the steak and crumble over the feta cheese. Scatter over the avocado cubes and finish with a little olive oil, if needed. Serve with lemon or lime wedges to squeeze over as you eat. Great with a side salad or some flatbreads to mop up all the juices from the board.
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