BRAZILIAN PICANHA STEAK WITH CHIMICHURRI SAUCE

June 19, 2021

Serves 6    Prep Time 20 mins    Cook Time 18 mins    Resting Time 10 mins

INGREDIENTS

1 Rump Cap 2 - 2 1/2 kg

crushed sea salt & black pepper

Your favorite steak rub

Chimichurri Sauce

1 cup Italian flat leaf parsley, finely chopped

1 cup cilantro, finely chopped (or basil if you don't like cilantro)

2 cloves garlic minced

1 tbs lemon zest

2 tbs lemon juice

1/4 cup red wine vinegar

1/ cup olive oil

salt & pepper

 METHOD

You can use a rotisserie if you have one or skewers. This recipe uses skewers.

Starting with the fat cap side, carefully remove excess fatty layers so the fat cap is about 1cm thick. Then flip the roast over and remove any silver skin or pockets of fat that are on the underside of the roast. Score the fat to allow the seasoning to get into the fat layer. Slice the roast evenly into 5 cm thick slices. You should get five steaks. One will be very small and cook very quickly.. this is for you to taste test! 

Fold each steak in half with the fat cap facing out. Skewer the Picanha steak so it's shaped like a C and push the skewer through both ends. Having large thick gauge skewers helps. Place similar size cuts onto the skewers as the smaller cuts will cook through first.

Place the steaks on the grill and close the lid. After 4 minutes flip the skewer and grill the other side. If you can, continue grilling on indirect heat until the internal temperature of the steaks reaches your desired finishing temperature... around 50C for rare or 60C for medium. Test your smaller steaks first. 

Remove the steaks from the grill and rest for 10 minutes .. remember they will rise in temperature while resting. Holding the skewer in one hand, thinly slice the steak off the skewers on to the carving board or serving plate and serve with Chimichurri sauce.   Enjoy!!

For the Chimichurri sauce .. combine all ingredients in a bowl until ready to serve.    

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