1 x 1.25 Kg Picanha Joint or 4 x 250g Picanha Rump Cap Steaks
1 x Bunch of Flat Leaf Parsley
4 x Cloves of Garlic
1 x Red Onion
100ml Red Wine Vinegar
100ml Olive Oil
Paprika
Chilli Flakes
Sea Salt
Meat Method
Remove the steaks or joint from the fridge an hour or so before cooking, and pre hart the BBQ or oven to 180oc (the BBQ will need a lid if using this method).
Massage the meat just prior to cooking with flakes of sea salt, and plenty of cracked black pepper, then place on a roasting tray. No extra oil is required as the meat has plenty of fat to lubricate itself.
If using the Picanha joint, place in the BBQ using a tray as an indirect heat source, or pop in the oven. Roast until the core temperature is 54 oc when probed (58oc for a medium cooked joint). This should take approximately 45 minutes but keep a close eye on the joint.
Once cooked leave to relax in a warm place for 20 minutes or more.
If using steaks, cook on direct heat source either on the BBQ or in a griddle pan. Render some of the fat over a medium heat before charring, working to the same core temperatures.
Sauce Method
To serve I make a Chimichurri Sauce, taking a bunch of flat parsley leaves finely chopped, 4 cloves of crushed garlic, 100ml of olive oil, 1 red onion finely chopped, 100ml of aged red wine vinegar, a pinch of chilli flakes, smoked paprika, and sea salt.
Simply mix all these together and leave to infuse for an hour or so to marry together the flavours.
