the Breville Test Kitchen
Turbo Picanha with Cassava con Mojo
We bring you a little Latin love with this flavour-packed, picanha steak, precision cooked Turbo sous vide for a melt-in-the-mouth result that saves up to half the time. A quick sear at the end gives a rich seasoned crust. Cassava (yuka) con mojo is the perfect Cuban side dish with its garlicky citrus dressing, zesty red onion and coriander.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
30 mins total time
20 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 picanhas (rump cap steaks)approximately 300g each
2 tsp oil
2 tbsp neutral flavoured oilto sear
For the mojo
½ tsp Coarse salt- 1 tbsp Coarse salt
½ cup (120 ml) olive oil
1 red onionthinly sliced
4 cloves garliccrushed
- ½ tsp Coarse salt
¼ tsp freshly ground black pepper
1 dried bay leaf
½ tsp dried oregano leaves
¼ tsp ground cumin
2 tbsp fresh orange juice
1 tsp finely grated orange zest
2 tbsp fresh lime juice
¼ cup finely chopped coriander leaves
For the cassava
450 g frozen cassava (yuca)thawed, cut into 2.5cm pieces
Instructions
- 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
- 2Fold the steaks' 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, zip-lock freezer bag, with the point of the skewers facing the bag opening.
- 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steaks. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
- 4Bring a medium saucepan of water to a boil over high heat. Add the cassava and salt and cook for 15 to 20 minutes, or until tender when pierced with a skewer. Meanwhile, make the mojo.
- 5Heat 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 heat. Discard the bay leaf, then add the orange juice, zest, lime juice and coriander and stir to combine.
- 6Drain the cassava 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.
- 7When 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. Tip: Alternatively, preheat the Sear and Press Grill to Sear (230°C).
- 8Only 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. Tip: For extra flavour and colour, 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.
- 9Remove the skewers and thinly slice. Transfer to a serving plate, serve with the cassava and drizzle with the mojo.
