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.