Piri-Piri Flat Iron Piccata

piri piri flat iron piccata
Menu Part: 
6 servings

Piri-piri sauce—also spelled peri-peri—is made from a type of bird’s eye chili that’s grown in Africa. The spicy condiment, used as both a marinade for meats and poultry and a basting sauce during cooking, is catching on with American chefs looking for a new source of heat. At Sugarcane, Chef Balloo marinates beef steak in piri-piri, adding sweet, tart and herbal ingredients to round out the flavor. 

Meat and Livestock Australia


2 lb. grass-fed flat iron steak
1/2 cup piri-piri sauce
1/4 cup butter
1 cup all-purpose flour
Kosher salt and freshly ground pepper, to taste
1 cup lager beer
1/4 cup sherry vinegar
1 cup finely ground hazelnuts
1/2 cup golden raisins
1/4 cup minced parsley
1/4 cup minced chives
1/4 cup minced celery leaves
Sweet red and yellow chili peppers, thinly sliced
Oven-roasted cherry tomatoes
Fresh arugula leaves


  1. In shallow bowl, rub steak with piri-piri sauce. Marinate in refrigerator for 2 to 4 hours.
  2. Preheat large nonstick skillet over high heat; add butter. Meanwhile, dust marinated steak with flour, salt and pepper. When butter begins to brown, add steak to skillet; cook on both sides until desired doneness.
  3. Remove steak from skillet; deglaze pan with beer and sherry vinegar. Stir in hazelnuts and raisins; cook over medium heat until raisins soften. Stir in parsley, chives and celery leaves; remove from heat.
  4. To serve, slice steak and garnish with peppers, cherry tomatoes and arugula.
Source: Meat and Livestock Australia

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