A picanha – also called the rump cap – is a great cut of beef for barbecuing. It comes with a chunky layer of fat on top which melts as it cooks, basting the meat and adding to its flavour
- Serves: 4 persons
- 1kg beef picanha joint
- sea salt flakes
- flat-leaf parsley, finely chopped
- 2garlic cloves, crushed
- ½red chilli, finely diced
- 2tbsp red wine vinegar
- 2tsp dried oregano
- 100ml olive oil
Step 1Remove the joint from its packaging, pat dry and bring to room temperature. Heat up the BBQ and put a grill close to the flames.
Step 2Combine the parsley, garlic, chilli, vinegar, oregano and oil, season to taste and set aside.
Step 3When the BBQ is hot, season the picanha generously with sea salt flakes and put onto the grill, fat-side down. Sear for 5 minutes before turning and searing all over until it’s beautifully brown.
Step 4Move the rack to the top and shuffle the coals to one side. Cook the picanha on the cooler side for 15-20 minutes with the BBQ lid on until the internal temperature reaches 55C (medium-rare) on a meat thermometer. Wrap in foil and rest for 20 minutes before slicing and serving with the chimichurri.
Step 5If you prefer to cook your steak indoors, heat the oven to 220C/ fan 200C/gas 7. Heat a griddle pan until very hot. Oil the steak with rapeseed oil and season generously with sea salt flakes. Cook for 2-3 minutes on each side or until it has a nice crust and caramelisation. Transfer to the oven, fat-side up, for 5-7 minutes for medium-rare or to your liking, before resting.