Picanha steak with barbecue sauce and pickles recipe
 This juicy, spiced steak with salty deep-fried pickles and barbecue sauce would make an epic weekend feast. 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern4 tbsp olive oil, for cooking 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper 1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern 4 tbsp olive oil, for cooking 100ml/3½fl oz tomato ketchup 50ml/2fl oz cider vinegar 40g/1½oz soft dark brown sugar 1 tsp chilli powder 3 garlic cloves, crushed2 tsp smoked paprika 2 tbsp Worcestershire sauce 1 tsp English mustard 100ml/3½fl oz tomato ketchup 50ml/2fl oz cider vinegar 40g/1½oz soft dark brown sugar 1 tsp chilli powder 3 garlic cloves, crushed 2 tsp smoked paprika 2 tbsp Worcestershire sauce 1 tsp English mustard oil, for deep-frying100g/3½oz plain flour 1–2 tbsp hot sauce 6 dill pickles, drained, dried and sliced lengthways oil, for deep-frying 100g/3½oz plain flour 1–2 tbsp hot sauce 6 dill pickles, drained, dried and sliced lengthways Method To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the barbecue sauce, mix the ingredients together in a bowl. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve the steaks alongside the barbecue sauce and deep-fried pickles. To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the barbecue sauce, mix the ingredients together in a bowl. To make the barbecue sauce, mix the ingredients together in a bowl. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve the steaks alongside the barbecue sauce and deep-fried pickles. Serve the steaks alongside the barbecue sauce and deep-fried pickles.