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BBQ picanha

BBQ picanha

olivemagazine.com
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
  • Total:
  • Serves: 4 persons

Ingredients

Instructions

  1. Step 1

    Remove the joint from its packaging, pat dry and bring to room temperature. Heat up the BBQ and put a grill close to the flames.

  2. Step 2

    Combine the parsley, garlic, chilli, vinegar, oregano and oil, season to taste and set aside.

  3. Step 3

    When 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.

  4. Step 4

    Move 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.

  5. Step 5

    If 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.
Olive Magazine
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