Aged Galloway Picanha steak

Description

A fantastic cut, renowned in South America, the picanha steak is becoming increasingly popular on restaurant menus across the UK. This cut comes from the cap muscle that sits on top of the rump, prized for its perfect balance of flavour and tenderness. By separating, trimming, and cutting the picanha into steaks, you get a beautifully marbled piece of beef that retains the robust flavour of rump, while being significantly more tender.

What makes the picanha so exceptional is its tenderness combined with its rich, beefy flavour. All our beef comes from Galloway-bred cattle, naturally reared on farms throughout Lancashire.

For a simple yet mouth-watering dish, grilled picanha steak with chimichurri is a perfect choice. The rich, beefy flavour of the picanha pairs beautifully with the fresh, tangy chimichurri. Season the steak with sea salt and black pepper, grill it to achieve a caramelised crust while keeping the inside tender and juicy, then drizzle with a vibrant chimichurri sauce made from parsley, garlic, red chilli flakes, red wine vinegar, and olive oil. The fresh herbs and garlic in the chimichurri enhance the steak’s richness, creating a perfectly balanced and utterly delicious meal.