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Moroccan picanha steak with tahini carrots

Moroccan picanha steak with tahini carrots

This is a feast that can be made over the coals.

  • Serves 6
  • More than 1 hour


  • Spice rub:
  • 1 Tbsp (15ml) cumin seeds
  • 1 Tbsp (15ml) coriander seeds
  • 1 Tbsp (15ml) smoked paprika
  • ½ tsp (3ml) cinnamon
  • Pinch ground cloves
  • Pinch ground ginger
  • 3 sprigs rosemary, leaves chopped
  • 2 sprigs oregano, leaves chopped

  • Picanha:
  • 1 large picanha steak
  • 3 packets (200g each) rainbow baby carrots
  • Salt and milled pepper
  • Olive oil
  • 1 tsp (5ml) cumin seeds, crushed
  • 1 tsp (5ml) fennel seeds, crushed
  • Parsley, for serving
  • Ruby microherbs, for serving
  • Tahini, for serving


  1. Preheat oven to 180°C. Combine rub ingredients and rub all over steak.
  2. Brown steak fat-side down in a smoking-hot pan or over coals for 4-5 minutes, then brown the other side.
  3. Place in the oven and roast for 25-30 minutes, or continue cooking over the coals to your liking.
  4. Place carrots on a baking tray, season and add oil and spices.
  5. Roast for 20-25 minutes, then rest for 10 minutes.
  6. Serve sliced steak garnished with herbs and with carrots, dressed with tahini, on the side.
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