What do you need?
500 grams of picanha, also called tail steak
quite a bit of Argentine rub
2 leeks
1 clove of garlic
1 hand fresh coriander
1 handful of fresh parsley
2 tomatoes
½ red pepper
1 lime (juice)
Pepper and salt
Leo Alkemade, well known as an actor, comedian and writer, shows you how he whips up his favorite recipe The Bastard makes: Picanha with a salsa and leeks. In this recipe, Leo uses the BBQ technique reverse sear. But what exactly is reverse sear?
Reverse sear literally known as "reverse grilling." And that's actually exactly what you're doing. Instead of first grilling the meat at high temperature to sear the steak, in reverse sear you do this only at the end. You first cook the steak, in this case picanha, at low temperature until the meat is almost done. Then you raise the temperature of your Bastard high, to a temperature of around 250 °C directly. You also grill the steak all around, giving you a delicious crispy crust.
Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.
Want to see Leo's cooking videos of this recipe? Then check out our Instagram account @thebastard.official or our TikTok account @thebastardnl.
500 grams of picanha, also called tail steak
quite a bit of Argentine rub
2 leeks
1 clove of garlic
1 hand fresh coriander
1 handful of fresh parsley
2 tomatoes
½ red pepper
1 lime (juice)
Pepper and salt
Heat The Bastard to a temperature of 180 °C. Place half or all of the Cast Iron Grid in your Bastard with a plate setter underneath.
Let the picanha come to room temperature and then slice into the fat, in a diamond pattern. Do not cut the meat too deeply. Sprinkle the rub liberally over the picanha, on both sides. Slowly cook the picanha indirectly until it reaches a core temperature of 47°C. Remove the meat from The Bastard and heat the kamado to a 300 °C direct.
Wash the leeks and place them on the grill. Leave them in your Bastard garden until the outside blackens completely. Then set the leeks aside and let the vegetables cool thoroughly.
Next, prepare the salsa. Finely chop the garlic, cilantro, parsley, tomatoes and red pepper and mix all the ingredients in a bowl. Squeeze half a lime wedge over the salsa and season with salt and pepper.Â
Pull the blackened exterior off the leeks and cut the vegetables into pieces. Place them in a heatproof dish or pan suitable for your Bastard. Season the leeks with salt, place the dish on the BBQ and allow the vegetables to cook slowly.
When the Bastard has reached a temperature of 300°C, place the picanha, fat side down, on the grill. Let cook for about 3 minutes and then turn over. Use a thermometer to check if the picanha has reached a core temperature of 52 °C, so the meat is nice and pink.
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