Step 1

To begin, place the brine ingredients in a pan and heat until the salt has dissolved. Leave to cool.

Step 2

Meanwhile, combine all the ingredients for the salsa verde in a blender, adding a glug of oil. Blitz to a loose dressing consistency, adding more oil if necessary. Season with lemon juice, salt and pepper and leave to sit for 2 hours before serving

Step 3

Once the brine has cooled, add the beef, ensuring it is fully submerged. Leave to brine for 1 hour

Step 4

To make the celeriac purée, add the butter to a pan and place over a medium heat. Add the celeriac and sweat gently in the butter. Before it starts to colour, cover with the milk and cream and simmer until tender

Step 5

Drain the celeriac, reserving the cooking liquid. Blend the celeriac until smooth, adding a splash of the cooking liquid if needed to form a smooth purée. Season with salt to taste

Step 6

Remove the beef from the brine and rinse in cold water. Cut into 3cm thick slices

Step 7

Preheat a barbecue or chargrill pan until very hot

Step 8

Combine the rub ingredients in a bowl and rub over each steak as a seasoning. Drizzle over a little oil, rubbing it into the meat to mingle with the spice rub

Step 9

Once the barbecue or griddle pan is smoking hot, add the picanha steaks and colour on both sides

Step 10 

Meanwhile, heat all the ingredients for the beef and barley glaze in a pan, stirring until combined. Brush the steaks with the glaze as they cook, being careful not to let it burn

Step 11

Remove the roots from the leeks, wash well and place in a bowl. Char the leeks on the barbecue or griddle pan with the beef until blackened on the outside, then remove and allow to cool slightly

Step 12 

Remove the steaks from the heat once they reach 52°C when tested with a temperature probe. Leave in a warm place to rest

Step 13

Make the dressing by whisking the ingredients together in a bowl until emulsified. Drizzle over the leek roots and set aside

Step 14

Once cool enough to handle, peel and discard the outer blackened layer of the leeks. Add the water to a pan, bring to a simmer and whisk in the butter to emulsify. Add the leeks and stir through to keep the leeks warm, over a low heat

Step 15 

Once rested, the steaks should read 56–57°C on a temperature probe. Glaze once more, then carve into slices. Season with smoked salt

Step 16 

Add a spoonful of celeriac purée to each plate. Place slices of beef on top, dress with the leeks and sprinkle over some puffed barley. Spoon over the salsa verde and finish with the dressed leek roots to serve.

In partnership with Great British Chefs