Cajun picanha with bean salad

Step 1

Paint the sirloin cap all over with the mustard, then mix together all of the spices with the salt and sprinkle evenly all over the beef, patting well so it sticks.

Step 2

Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off (see cook’s notes). Sear the fat side of the steak for 2-3 minutes, directly over the heat, until golden, then sear all of the remaining sides for 1-2 minutes until dark and caramelised. Move the steak to the other side of the BBQ, fat-side down, and cook for 18-25 minutes with the lid closed, or until the internal temperature of the meat reads 50-55C. If the BBQ has a thermometer it should read 200C during this period. Move to a plate and rest for 10-15 minutes or until the internal temperature reads 60C in the thickest part, then slice against the grain.

Step 3

For the bean salad, heat 4 tbsp of the olive oil in a frying pan and add the onion, celery and garlic with some seasoning. Cook for 5 minutes until softening, then stir in the paprika, cayenne, cumin, tomato purée and kale. Cook for 2-3 minutes or until the kale is starting to wilt, then tip in the beans and 150ml of water, stir well and remove from the heat.

Step 4

Put a double layer of foil over the BBQ. Toss the tomatoes with the remaining 2 tbsp of olive oil and lots of seasoning. Tip onto the foil tray and cook, tossing, for 5-10 minutes, or until really charred. Gently stir the tomatoes into the bean mixture. Squeeze over the lime juice, add the coriander and mint, and toss gently again.

Step 5

Toss the Little Gem leaves with seasoning, lime juice and the olive oil, and serve with the steak, bean salad, and soured cream.