Brazilian Picanha Steak with Mushroom Sauce & Garlic Mashed Potatoes

(3 servings)

Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

If you have never tried Brazilian Picanha steak this is your chance! I love this steak because of the side of fat that adds flavor to the steak. I recommend starting your steak on the cast iron skillet fat side down with very little oil to start. This lets the fatty oil seep out and the rest of the steak can be done with its own oil. 


  • 1 pound Picanha steak (3 steak)
  • Smoked salt and pepper

For the mushroom sauce:

  • 10 ounce bella mushrooms
  • 4 tablespoon red wine
  • 1 tablespoon corn flour
  • 4 tablespoon heavy cream
  • 1 cup beef broth
  • 2 tablespoon Worcestershire sauce
  • 1 small onion chopped
  • 1 clove garlic
  • Olive oil

For the mashed potatoes:

  • 3 russet potatoes (Boiled and mashed with a masher)
  • 2 teaspoon smoked paprika
  • 2 cloves garlic chopped
  • ½ cup whole milk
  • 2 tablespoons salted butter
  • 1 teaspoon dried parsley
  • Salt & pepper to taste


Rub the steak generously with smoked salt and pepper and set aside.

For the mushroom sauce:

Heat 1 tablespoon olive oil in a frying pan on medium heat. Add the chopped onions & garlic and sautee until golden brown. Now add the mushroom and sautee for about a minute. Add the red wine & Worcestershire sauce and sautee for another minute. Now add the beef broth and the corn flour dissolved in about 2-3 tablespoon beef broth and stir well. Bring to a boil. Season with salt and pepper and end with the heavy cream.

For the garlic mashed potatoes:

In a casserole heat the butter and sautee chopped garlic. Now add the mashed potatoes, milk and smoked paprika and mix well. Season with salt and pepper and add the parsley and set aside.

For the steak:

Heat about ½ tablespoon olive oil on high heat in a cast iron skillet. Place the Picanha steak fat side down. Note that oil from the fat will come out, hence I used very little oil at the start. Fry on all sides until the sides are well browned (about 2-3 minutes). I wanted a medium rare on my steaks. Depending on the size of the steak the time may vary. Set aside for about 5 minutes to let the steak rest. Slice and serve topped with mushroom sauce with the side of mashed potatoes!

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