©
Angus picanha, miso ginger corn purée, chimichurri sauce
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
These recipes might interest you
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners