Over 27,000 5-Star Reviews ★★★★★

Free Standard Delivery Over £50! (Including Weekends)

Back to Recipes
  1. Home /
  2. Community /
  3. Recipes /
  4. Brazilian Style Picanha Steaks or Joint

Brazilian Style Picanha Steaks or Joint

  • 1 hour
  • 45 mins
  • easy
  • 4
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 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
Shop our Grass Fed Beef

Introduction

A world cup winner, the Picanha is the South Americans favourite steak. Cut from the rump cap, it boasts a rich layer of creamy fat and rich indulgent meat. The best way to cook this steak is more similar to a roasting joint, in a whole piece fired over burning charcoal or wood.

Method

Meat Method:

  1. 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).
  2. 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.
  3. 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.
  4. Once cooked leave to relax in a warm place for 20 minutes or more.
  5. 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:

  1. 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.
  2. Simply mix all these together and leave to infuse for an hour or so to marry together the flavours.

similar recipes