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.
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
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
Once cooked leave to relax in a warm place for 20 minutes or
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.
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
Simply mix all these together and leave to infuse for an hour
or so to marry together the flavours.