Angus picanha, miso ginger corn purée, chimichurri sauce

For the chimichurrisauce my way

• 5 g dried oregano
• 40 g fresh parsley
• 10 g fresh mint
• 15 g fresh garlic
• 10 g fresh ginger
• 12 g smoked Tabasco
• 6 g dry garlic
• 6 g dry ginger powder
• 8 g smoked paprika
• 4 g chipotle pepper powder
• 3.5 cl rice vinegar
• 20 cl olive pomace oil
• Zest of 1 lemon
• Zest of1 orange

Steps for the Anguspicanha

1. Prepare the miso ginger corn purée: sauté the butter, garlic and deseeded corn in a saucepan over low heat. Add the cream, ginger and miso. Simmer gently over low heat for 10 to 15 minutes.
2. Blend in a food processor and pass through a sieve. The result is a smooth, creamy purée. Place on aplate and add a few kernels of corn, the shredded sheep's feta, a few drops of olive oil, the diced chives and the chopped spring onion.
3. Make the chimichurri sauce: Place the chopped garlic, grated ginger, dried oregano, chopped parsley and mint, smoked Tabasco, dried garlic, ginger powder, smoked paprika, chipotle pepper powder and the zest of one lemon and one orange in a bowl. Add the rice vinegar and pomace oil. Mix and chill for 2 to 3 hours.
4. Finish: cook the meat to taste and serve with the mashed potatoes and chimichurri sauce.