Angus picanha, miso ginger corn purée, chimichurri sauce

6/20/24, 8:30 AM

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

This recipe by Thierry Marlé, chef at Asa restaurant in Montpellier, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves4
Preparation time: 20 min
Cooking time: 20 min
Resting time: 3 h

Ingredients for Anguspicanha

600 g Argentine Angus picanha (rump steak at the top of the thigh)

For the miso ginger corn purée

4 ears of corn
15 g ginger
10 g garlic
50 g semi-salted butter
10 cl liquid cream
30 g white miso
15 g sheep's feta cheese
2 g chives
2 g spring onion

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

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.
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.
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.
Finish: cook the meat to taste and serve with the mashed potatoes and chimichurri sauce.

Forfurther information, please contact

Asa, 6 boulevard des Arceaux, 34000 Montpellier
11.5/20 in the Livre des 109
Read Gault&Millau's review of Asa

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