Savoring Father’s Day: Pan-Seared Picanha Steak with Mushroom Au Jus

Ingredients:

• 1.5 lbs Picanha steak (rump cap or top sirloin cap)

• Suga & Spice Me Jumbie Rub & Calypso (to season the steak)

• 2 tbsp olive oil (oil of choice)

• 1 cup sliced mushrooms (cremini or button)

• 2 cloves garlic, minced

• 1 tsp fresh thyme leaves

• Juice of half a lime

• Salt and pepper to taste

Instructions:

1. Season the Steak:

• Rub the Picanha steak generously with Suga & Spice Me's Jumbie Rub & Calypso. Let it sit at room temperature for about 30 minutes.

1. Sear the Steak:

• Heat olive oil in a skillet over medium-high heat.

• Add the seasoned steak to the hot skillet. Sear for 3-4 minutes per side or until nicely browned.

• Remove the steak from the skillet and let it rest on a cutting board.

1. Prepare the Mushroom Au Jus:

• In the same skillet, add a little more olive oil if needed.

• Add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown and tender.

• Stir in the fresh thyme leaves and lime juice. Season with salt and pepper.

1. Serve:

• Slice the rested Picanha steak against the grain.

• Plate the steak slices and spoon the mushroom au jus over the top.

• Garnish with additional thyme leaves if desired.

1. Enjoy!

• Serve the pan-seared Picanha steak with your favorite sides—maybe some roasted potatoes or a fresh salad. Don’t forget to raise a glass to Dad!