This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Paul Welburn serves up a stunning glazed picanha steak recipe, with rich, umami flavours of beer, barley and malt. The beef is served with salsa verde and charred baby leeks to add a little freshness, which is important in terms of balancing the rich, beefy flavours in the dish.
Get in touch