Fire roasted picanha basted with a rich Marmite, herb and butter mop
Prepare the Beef
Trim the picanha only if required, leaving the fat cap intact.
Season generously with sea salt and freshly ground black pepper.
Allow the beef to sit at room temperature while preparing the fire.
Prepare the Marmite Mop
Gently warm the butter until melted.
Whisk in the Marmite until fully dissolved, then add the olive oil, thyme and rosemary.
Tie together fresh rosemary and thyme sprigs to create a traditional herb mop.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers.
Fit the Asado frame and position the cooking grate higher above the fire. The aim is to roast the beef with radiant heat rather than direct flames.
Cook the Picanha
Place the picanha over the embers, fat side facing the heat.
Begin mopping regularly with the Marmite mixture as the beef cooks.
The butter and Marmite will gradually caramelise on the exterior, creating a rich dark crust while the herbs perfume the meat.
Continue turning and mopping throughout the cook.
Cook at a reasonably brisk pace, allowing the outside to colour while keeping the interior beautifully pink.
Remove the picanha when the internal temperature reaches approximately 39°C for a final medium rare finish after resting.
Rest
Transfer the beef to a carving board or roasting tray.
Rest for at least 40 minutes.
This extended resting period allows the temperature to equalise throughout the meat while preserving every drop of juice.
Serve
Slice across the grain into generous slices and serve immediately.
The rich umami character of the Marmite mop works beautifully with grilled vegetables, chimichurri, fire roasted potatoes or a simple green salad.
Fire Note
Cooking picanha high above the embers allows the fat cap to render slowly while protecting the delicate centre from overcooking. Combined with the Marmite mop, the result is a dark crust packed with savoury flavour and a perfectly pink interior.
Serving & Pairing
Serve with a lighter style Pinot Noir, Baga based red or a fresh Portuguese red such as Niepoort Nat Cool Tinto. The savoury richness of the Marmite pairs exceptionally well with bright acidity and restrained alcohol.
Smoked Pancetta, Mushroom & Thyme Pizza! This is a comfort-combo pizza that is the ideal partner for a chilled bottle of pét-nat on a summer evening. The smoky pancetta and mushroom really benefit from plenty of fresh thyme and the milky mozzarella pulls all the flavours together into a wood-fired delight. Finish with a good [...]
Venison Carpaccio! This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist. Method Rub your fillet with oil and season with [...]
An autumnal gem - Stuffed Squash! This rustic stuffed squash can be roasted whole in the pizza oven for a vegan centre-piece. The stuffing fills the squash with a sweet nutty aroma and the hazelnut topping is delicious with the dried cranberries beneath. Method Preheat your oven to 300˚C and move the fire to one [...]
Baked Brie with Black Garlic and Mint! This is my Indian-inspired twist on a classic studded soft cheese roasted in the pizza oven. The aromatic wood smoke and fierce heat melt the cheese whilst infusing it with delicate spices and fermented garlic. The cumin seed sprinkle and fennel top garnish lighten it up so it [...]
Marmite Mop Picanha
Prepare the Beef
Trim the picanha only if required, leaving the fat cap intact.
Season generously with sea salt and freshly ground black pepper.
Allow the beef to sit at room temperature while preparing the fire.
Prepare the Marmite Mop
Gently warm the butter until melted.
Whisk in the Marmite until fully dissolved, then add the olive oil, thyme and rosemary.
Tie together fresh rosemary and thyme sprigs to create a traditional herb mop.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers.
Fit the Asado frame and position the cooking grate higher above the fire. The aim is to roast the beef with radiant heat rather than direct flames.
Cook the Picanha
Place the picanha over the embers, fat side facing the heat.
Begin mopping regularly with the Marmite mixture as the beef cooks.
The butter and Marmite will gradually caramelise on the exterior, creating a rich dark crust while the herbs perfume the meat.
Continue turning and mopping throughout the cook.
Cook at a reasonably brisk pace, allowing the outside to colour while keeping the interior beautifully pink.
Remove the picanha when the internal temperature reaches approximately 39°C for a final medium rare finish after resting.
Rest
Transfer the beef to a carving board or roasting tray.
Rest for at least 40 minutes.
This extended resting period allows the temperature to equalise throughout the meat while preserving every drop of juice.
Serve
Slice across the grain into generous slices and serve immediately.
The rich umami character of the Marmite mop works beautifully with grilled vegetables, chimichurri, fire roasted potatoes or a simple green salad.
Fire Note
Cooking picanha high above the embers allows the fat cap to render slowly while protecting the delicate centre from overcooking. Combined with the Marmite mop, the result is a dark crust packed with savoury flavour and a perfectly pink interior.
Serving & Pairing
Serve with a lighter style Pinot Noir, Baga based red or a fresh Portuguese red such as Niepoort Nat Cool Tinto. The savoury richness of the Marmite pairs exceptionally well with bright acidity and restrained alcohol.
For the Picanha
For the Marmite Mop
For the Mop Brush
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Smoked Pancetta, Mushroom & Thyme Pizza
Venison Carpaccio
Stuffed Squash
Baked Brie with Black Garlic and Mint