Picanha Steak Pasta with Truffle Cream (พาสต้าสเต็กพิคานย่าครีมทรัฟเฟิล)

1.Bring a pot of salted water to a boil. Cook the eliche until al dente. Blanch the broccoli for 20 seconds and the baby carrots for about 1 minute. Drain and set aside.

2.Trim the fat from the picanha and cut into small pieces. Render in a pan over medium heat until fragrant beef fat is released. Remove and reserve the crispy fat pieces.

3.Season the picanha steak with salt and black pepper. Grill in the same pan with the garlic, carrots, and broccoli for 1–2 minutes per side, depending on thickness, until medium rare. Rest the steak for 3–5 minutes.

4.Pour off excess fat, leaving about 1 tablespoon in the pan. Add the pasta and toss in the beef fat, adding a little pasta water if needed. Season lightly with salt and black pepper until evenly coated.

5.Warm the truffle carbonara sauce over low heat. Add any resting juices from the steak. If the sauce is too thick, loosen with a little pasta water and stir until smooth.

6.To serve, place the pasta on a plate and top with sliced picanha steak. Serve the truffle cream sauce on the side or spoon lightly over the beef. Garnish with the carrots, broccoli, garlic, and crispy beef fat pieces.