Picanha is the Brazilian word for beef rump cap. The name comes from the Portuguese ‘to prick’ because cattlemen would use a stick to prick the cattle to get them to move. We love to cook picanha on skewers, which adds to the theatre of the dish. Serve with this fresh and punchy chimichurri sauce made with loads of fresh herbs.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 20 mins |
INGREDIENTS
- 4 rump cap steaks (or 1 - 2 rump steaks cut into smaller portions)
- Olive oil
- Salt and pepper
- Sauce:
- 1 shallot, finely chopped
- 1 large red chilli, finely chopped
- 3 garlic cloves, finely chopped
- 3 spring onions, chopped
- 125ml red wine vinegar
- 1 teaspoon salt
- 180ml extra virgin olive oil
- ¼ cup oregano leaves, chopped
- 1 cup parsley leaves, chopped
- ½ cup coriander, chopped
METHOD
- Preheat the BBQ grill. Brush the rump cap steak with olive oil and season with plenty of salt and pepper. Place on a long metal skewer and grill for 5 minutes, turn, cook for a further 5 minutes, turn, cook for 3 minutes, turn, and cook for a further 3 minutes. Test for doneness. Remove and allow to rest.
- While the steaks are cooking make the sauce by placing the remaining ingredients into a food processor and blend until smooth. Slice the meat and serve with the sauce.
