Picanha burger topped with grilled tri-tip, shallot sauce and steakhouse mushrooms
SAM THE COOKING GUY · ♥ 4K likes · 83.5K views · 14 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole tri-tip
- butter
- olive oil
- shallots
Soften finely diced shallots in a little butter and olive oil until translucent and soft, about three to five minutes.
Softening the shallots
- beef broth
Add a little beef broth, give it a minute to soak into the shallots, then take off the heat and let cool.
- mayo
- Dijon
- Worcester
- red wine vinegar
- chives
Mix mayo, Dijon, a splash of Worcestershire, red wine vinegar, finely chopped chives and the cooled shallots into a sauce.
Mixing the shallot burger sauce
- butter
- oil
- carminis
In the same pan, heat a little more butter and oil and soften the sliced cremini mushrooms.
Steakhouse mushrooms
- salt and pepper
- beef broth
Season with salt and pepper, add the rest of the beef broth and cook 30 seconds.
- 6½–7 oz picanha steak
Freeze the picanha steak about 40 minutes until firm but not rock hard.
- salt
- pepper
- garlic powder
- oil
Mix equal parts salt, pepper and garlic powder; rub the tri-tip with a tiny bit of oil and season it fairly aggressively.
Set a leave-in thermometer to a 130 degree target and insert it into the thickest part of the tri-tip.
Setting up the leave-in thermometer
Grill the tri-tip, turning to expose every side, until the thermometer reads the 130 target.
- butter
- oil
Heat a little butter and oil over medium-high, add the patty and season with more salt and pepper.
- salt and pepper
Cook to about 128 to 130, flipping once; give the second side about another minute and a half.
Slice the tri-tip thinly against the grain, which runs two ways in this cut.
- bun
Build: bottom bun, shallot sauce, patty, sliced tri-tip, mushrooms, and a sauced top bun.
Building and tasting the burger