Picanha with Chimichurri

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Picanha is the Brazilian word for beef rump cap. The name comes from the Portuguese ‘to prick’ because cattlemen would use a stick to prick the cattle to get them to move. We love to cook picanha on skewers, which adds to the theatre of the dish. Serve with this fresh and punchy chimichurri sauce made with loads of fresh herbs.

By

Peter Bouchier

July 10, 2023

40th Anniversary

Beef

4

servings

30

minutes

10

m prep +

20

m cook

calories

Equipment

No items found.

Ingredients

4 rump cap steaks (or 1 - 2 rump steaks cut into smaller portions)
Olive oil
Salt and pepper
Sauce:
1 shallot, finely chopped
1 large red chilli, finely chopped
3 garlic cloves, finely chopped
3 spring onions, chopped
125ml red wine vinegar
1 teaspoon salt
180ml extra virgin olive oil
¼ cup oregano leaves, chopped
1 cup parsley leaves, chopped
½ cup coriander, chopped

Method

1.

Preheat the BBQ grill. Brush the rump cap steak with olive oil and season with plenty of salt and pepper. Place on a long metal skewer and grill for 5 minutes, turn, cook for a further 5 minutes, turn, cook for 3 minutes, turn, and cook for a further 3 minutes. Test for doneness. Remove and allow to rest.

2.

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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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"bbq", "steak", "authentic"

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