Sliced Lakeside Pichana Steak with Herby Garlic Butter, Creamed Spinach and Lakeside Potato Gratin

This decedent dish truly showcases Lakeside’s offerings! First, the delicious Picanha steak—a budget-friendly cut that, when prepared properly, really shines. The steak is first cut with the grain from the whole Picanha, then sliced against the grain after cooking, in a beautifully tender texture with loads of flavour. The herby, garlicky butter is incredibly versatile and freezes well if you have leftovers. The Lakeside Alpine potato gratin is rich, creamy, and simply one of the best ways to eat potatoes. And finally creamed spinach is easy and simple but so good but even your green-avoiding loved ones will horse it down.

Potato Gratin

Ingredients:

• 300ml Lakeside cream
• 100ml whole milk
• A few sprigs of thyme
• 1 garlic clove, crushed
• Salt and pepper, to taste
• 500g russet potatoes, peeled
• 120g grated Lakeside Alpine cheese

Method

1. In a saucepan, heat the cream and milk with the thyme and garlic. Season with salt and pepper. Remove from heat and let sit for about an hour to allow the flavors to infuse.
2. Butter a small baking dish.
3. Reheat the cream mixture, then strain it into a large bowl.
4. Thinly and evenly slice the potatoes, then add them to the hot cream, ensuring they are well coated. You can use a mandolin or very sharp knife.
5. Begin layering: Arrange a layer of potatoes in the buttered baking dish, about three slices deep if thin enough. Sprinkle with ¼ of the grated cheese. Repeat with another layer of potatoes and another ¼ of the cheese. Finish with a final layer of potatoes.
6. Cover with foil and bake at 350°F (180°C) for about an hour.
7. Check doneness with a sharp knife. If the potatoes are tender, sprinkle the remaining cheese on top and return to the oven for about 20 minutes, until golden brown.

Garlic and Herb Butter

Ingredients:

• 150g Lakeside salted butter, softened
• 1 garlic clove, minced
• Zest of 1/4 of a lemon
• Chopped parsley and thyme
• Pepper (and salt if using unsalted butter)

Method:

1. In a food processor, combine all ingredients and blend until smooth. Alternatively, mix by hand until soft and well combined.
2. Keep at room temperature until ready to use.
3. You can easily freeze the rest just roll the soft butter in parchment paper and freeze in a ziplock bag. And next time you can slice off what you need

Pan-Fried Picanha Steak

Method:

1. Cut a steak from the whole Picanha with the grain, so that when sliced after cooking, the cuts will be against the grain for a more tender bite.
2. Season well with salt and pepper.
3. Heat some neutral oil in a very hot pan and sear the steak until a deep golden crust forms on both sides.
4. You can finish the steak in a 350°C oven just make sure your pan is oven safe or optionally reduce the heat and baste with butter for extra flavor.
5. Remove from heat when the internal temperature reaches about 47°C for medium-rare (use a probe thermometer). Your looking for final cook temp of about 52-54°C
6. Rest for at least 5 minutes. You can rest for longer but you might need to reheat for a few minutes in the oven

Creamed Spinach

Method:

1. Add a couple of handfuls of spinach to a pan with a splash of cream.
2. Season with salt and a little grated nutmeg.
3. Cook over medium heat until wilted.
4. Drain on paper towels for a moment to absorb excess moisture before serving.