the Breville Test Kitchen

Picanha with Yuca con Mojo

Name: Picanha with Yuca con Mojo
Cook time: 1200 s
Total time: 1800 s
Yield: Serves 2
Ingredients: 2 picanhas (rump cap steaks) - approximately 10½ oz each; 2 tsp oil; ½ tsp kosher salt; 2 tbsp neutral flavored oil - to sear; 1 lb frozen yuca (cassava) - thawed, cut into 1-inch pieces; 1 tbsp kosher salt; ½ cup (4 fl oz) olive oil; 1 red onion - thinly sliced; 4 cloves garlic - minced; ½ tsp kosher salt; ¼ tsp freshly ground black pepper; 1 dried bay leaf; ½ tsp dried oregano leaves; ¼ tsp ground cumin; 1 tsp finely grated orange zest; 2 tbsp fresh orange juice; 2 tbsp fresh lime juice; ¼ cup finely chopped cilantro leaves

The Brazilians know a thing or two about steak and this is the country’s most popular cut. Flavor-packed, the picanha is precision cooked sous vide, for a melt-in-the-mouth result. A quick sear at the end gives it a rich seasoned crust. Best. Steak. Ever! 

The HydroPro™ Plus

+1 more appliance

Shop

30 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 picanhas (rump cap steaks)
approximately 10½ oz each
2 tsp oil
½ tsp kosher salt
2 tbsp neutral flavored oil
to sear

For the yuca

1 lb frozen yuca (cassava)
thawed, cut into 1-inch pieces
1 tbsp kosher salt

For the mojo

½ cup (4 fl oz) olive oil
1 red onion
thinly sliced
4 cloves garlic
minced
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 dried bay leaf
½ tsp dried oregano leaves
¼ tsp ground cumin
1 tsp finely grated orange zest
2 tbsp fresh orange juice
2 tbsp fresh lime juice
¼ cup finely chopped cilantro leaves

Instructions

1
Attach the HydroPro Plus to the side of a pot or large vessel 12 gallons. Fill with warm tap water halfway between the minimum and maximum lines.
2
Fold the steak ends towards each other and secure with two skewers to form a rainbow shape (fat outside). Brush with oil and sprinkle with salt, then place in a large microwave-safe, zipper-lock freezer bag, with the point of the skewers facing the bag opening.  You can either place the bagged steaks in the water bath or refrigerate until the water has preheated.
3
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your picanha steaks (rump cap steak). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To prepare the yuca, bring a medium saucepan of water to a boil over high heat. Add the yuca and salt and cook for 15 to 20 minutes, or until tender when pierced with a skewer. Meanwhile, make the mojo. 
6
To make the mojo, heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, salt, pepper, bay leaf, oregano and cumin and cook, stirring occasionally for 5 minutes, or until the onion is translucent. Remove from the heat. Discard the bay leaf, then add the orange zest, orange juice, lime juice and cilantro and stir to combine. 
7
Drain the yuca and return to the pan. Remove and discard any strands from the fibrous core. Add the mojo and gently stir to coat. Cover to keep warm. 
8
When the timer signals that the steaks are done, heat a large cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 
9
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  For extra flavor and color, you can add a knob of butter and baste the steak while searing. If using the Sear and Press Grill, close the lid and sear for 30 seconds. 
10
Remove the skewers and thinly slice. Transfer to a serving plate, serve with the yuca and drizzle with the mojo.

Picanha with Yuca con Mojo

The HydroPro™ Plus

+1 more appliance

Shop

30 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 picanhas (rump cap steaks)
approximately 10½ oz each
2 tsp oil
½ tsp kosher salt
2 tbsp neutral flavored oil
to sear

For the yuca

1 lb frozen yuca (cassava)
thawed, cut into 1-inch pieces
1 tbsp kosher salt

For the mojo

½ cup (4 fl oz) olive oil
1 red onion
thinly sliced
4 cloves garlic
minced
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 dried bay leaf
½ tsp dried oregano leaves
¼ tsp ground cumin
1 tsp finely grated orange zest
2 tbsp fresh orange juice
2 tbsp fresh lime juice
¼ cup finely chopped cilantro leaves

Instructions

Attach the HydroPro Plus to the side of a pot or large vessel 12 gallons. Fill with warm tap water halfway between the minimum and maximum lines.

Fold the steak ends towards each other and secure with two skewers to form a rainbow shape (fat outside). Brush with oil and sprinkle with salt, then place in a large microwave-safe, zipper-lock freezer bag, with the point of the skewers facing the bag opening.  You can either place the bagged steaks in the water bath or refrigerate until the water has preheated.

To customise the cook: Select Sous Vide Toolbox from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your picanha steaks (rump cap steak). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.

Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

To prepare the yuca, bring a medium saucepan of water to a boil over high heat. Add the yuca and salt and cook for 15 to 20 minutes, or until tender when pierced with a skewer. Meanwhile, make the mojo. 

To make the mojo, heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, salt, pepper, bay leaf, oregano and cumin and cook, stirring occasionally for 5 minutes, or until the onion is translucent. Remove from the heat. Discard the bay leaf, then add the orange zest, orange juice, lime juice and cilantro and stir to combine. 

Drain the yuca and return to the pan. Remove and discard any strands from the fibrous core. Add the mojo and gently stir to coat. Cover to keep warm. 

When the timer signals that the steaks are done, heat a large cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 

Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  For extra flavor and color, you can add a knob of butter and baste the steak while searing. If using the Sear and Press Grill, close the lid and sear for 30 seconds. 

Remove the skewers and thinly slice. Transfer to a serving plate, serve with the yuca and drizzle with the mojo. 