Portuguese · Keto
Pica-Pau
Bite-sized cubes of beef sirloin sizzled with garlic, mustard, beer, and tangy pickles — the iconic Portuguese tasca snack eaten straight from the pan with a fork.
Easy
- Prep
- 12 min
- Cook
- 10 min
- Total
- 22 min
- Serves
- 3
4g Net carbs
32g Protein
26g Fat
396 Calories
Per serving
Ingredients
- 500 g beef sirloin
- 4 cloves garlic
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- 60 g pickled gherkins
- 40 g pickled onions
- 1 piece bay leaf
- 60 ml white wine
Method
- Trim the sirloin and dice it into 1.5 cm cubes, then toss with the crushed garlic, Dijon mustard, bay leaf, and 1 tablespoon of olive oil.
- Cover the bowl and let the beef marinate at room temperature for 10 minutes while you slice the gherkins into thick rounds.
- Heat the remaining olive oil in a heavy skillet over high heat until it shimmers, then tip in the marinated beef in a single layer.
- Sear the cubes undisturbed for 90 seconds, toss the pan, and continue to cook for a further 4 minutes until they are browned but still pink at the centre.
- Pour the white wine in to deglaze, scraping up the caramelised bits, and let it reduce by half over the next 2 minutes.
- Stir the gherkins and pickled onions through the pan in the final minute, then take the pan straight to the table with cocktail forks for sharing.
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