Eduardo Barsotti – Omnino Steakouse Aussie Chargrilled Picanha with Salsa Verde

  • Prep time 20Min
  • Cook time 20Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Top Sirloin
  • Serves 4

Chargrilled Picanha Steak Slices with Salsa Verde


  • 1 ½ cloves garlic
  • 2 big handfuls fresh-leaf parsley
  • 1 bunch fresh basil
  • 1 handful fresh mint
  • 1 small handful capers
  • 1 small handful of gherkins (in sweet vinegar)
  • 6 quality anchovy fillets
  • 1 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 8 tbsp extra virgin olive oil
  • 2kg picanha


  1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
  2. Place in a bowl. Add the mustard and vinegar, then slowly stir in the oil until the right consistency is reached.
  3. Balance the flavours with black pepper, a bit of sea salt and more vinegar if necessary.
  4. Cook the picanha to medium rare temperature, then slice and plate.