Picanha with Chimichurri
In the BBQ houses of Brazil, one of the most popular cuts is Picanha (pronounced peek–an–ya). The name comes from the pole used by the ranchers to tend their herds and in this delicious dish, it refers to the skewer on which the steaks are secured. It is generally made with the top of the rump steak with a protective layer of fat also known as the rump cap. You can use the whole rump and break these into smaller pieces. The grilled steaks are topped with fresh and tangy chimichurri sauce. Enjoy with friends with a good bottle of shiraz.
Serves 4
1kg rump cap
olive oil
quality salt and freshly ground black pepper
½ bunch flat-leaf parsley, chopped
handful oregano leaves, chopped
1 shallot, chopped
5 green stems spring onion, finely sliced
1 small chilli, finely diced
4 cloves garlic, finely chopped
125ml red wine vinegar
175ml extra virgin olive oil
Preheat the BBQ grill. Cover the rump cap with olive oil and season with plenty of salt and pepper.
Score the fat using a sharp knife into a diamond pattern. Slice into 3 or 4 pieces. Place on a long metal skewer in a half moon shape. Season the expose sides.
Place on a medium grill for five minutes, turn, cook for a further five minutes, turn, cook for three minutes, turn, cook for a further 3 minutes. Test for doneness. Remove and allow to rest.
While the steaks are cooking, make the sauce by placing the remaining ingredients into a food processor and blend until smooth. Slice the meat and serve with the sauce.
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One of the most versatile cuts, the rump is full of flavour. As the name suggests, it is from the backside of the cow so it is a hard-working muscle. Whilst not as tender as Scotch or Sirloin, it makes up for it with bangs of flavour. It is ideal for grilling as well as for casseroles.
Click here to view our favourite Rump recipes.
Size: Smaller Steak 500g, Larger Steak 800g
Feeds: 2-3 people per steak.
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
One of the most versatile cuts, the rump is full of flavour. As the name suggests, it is from the backside of the cow so it is a hard-working muscle. Whilst not as tender as Scotch or Sirloin, it makes up for it with bangs of flavour.
Click here to view our favourite Rump recipes.
Size: 3.0 - 4.0kg*
Feeds: 10-12 people
*We grow our own cattle and some are slightly different in size. With the current drought, sizes now do vary quite a bit so we offer 3 sizes ranging from 3.2kg to 4.0kg.
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
Picanha with Chimichurri
Ingredients
- 1kg rump cap
- olive oil
- quality salt and freshly ground black pepper
- ½ bunch flat-leaf parsley, chopped
- handful oregano leaves, chopped
- 1 shallot, chopped
- 5 green stems spring onion, finely sliced
- 1 small chilli, finely diced
- 4 cloves garlic, finely chopped
- 125ml red wine vinegar
- 175ml extra virgin olive oil
Method
- Preheat the BBQ grill. Cover the rump cap with olive oil and season with plenty of salt and pepper.
- Score the fat using a sharp knife into a diamond pattern. Slice into 3 or 4 pieces. Place on a long metal skewer in a half moon shape. Season the expose sides.
- Place on a medium grill for five minutes, turn, cook for a further five minutes, turn, cook for three minutes, turn, cook for a further 3 minutes. Test for doneness. Remove and allow to rest.
- While the steaks are cooking, make the sauce by placing the remaining ingredients into a food processor and blend until smooth. Slice the meat and serve with the sauce.
