Brazilian Style Picanha w Chimichurri
Also known as
Rump Cap
Characteristics
Rump Cap is a triangular cut with a thick fat cap, taken from the top of the rump. It is rich in flavour, juicy when cooked properly, and has a tender yet slightly firm texture.
What to look for when buying Rump Cap
Rump Cap has a rich flavour and a signature fat cap—more fat equals flavour. Look for a thick, even fat layer and bright cherry-red meat with marbling throughout. Choose a uniform shape for even cooking and avoid cuts with excess sinew or gristle.
Best Cooking Method
Rump Cap responds well to roasting whole or grilling over high heat, allowing the fat cap to render and enhance the flavour.
Brazilian Style Picanha w Chimichurri
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10 – 20 minutes, depending on your preferred doneness.
Resting Time: 10 minutes
Ingredients
Rump Cap
1.5kg Picanha (rump cap), fat cap intact
2–3 tbsp sea salt
Chimichurri
1 bunch flatleaf parsley, no stems
1 bunch coriander, stems & leaves
1 garlic clove
30 ml red wine vinegar
Juice of ½ lemon
100 ml olive oil
½ tsp cumin
¼ tsp dried chilli flakes
¼ tsp salt or salt to taste
Method
Chimichurri
Finely chop parsley, coriander and garlic clove. Combine all remaining ingredients and fold through the chopped herbs. Allow to infuse in the fridge until the meat is cooked. You can keep the chimichurri in the fridge for up to 3 days.
Rump Cap
Trim the rump cap, by removing silver skin from the underside, trim the fat cap to approximately 5-10mm thickness. Ensure you do not remove too much fat though.
Slice the rump cap into thick steaks (around 4–5cm wide). Each steak should have a strip of fat on one side.
Generously coat the meat with sea salt. Don’t worry about over-salting; the excess will fall off during grilling.
Shape and skewer:
Fold each steak into a crescent shape, with the fat on the outside. Skewer the steaks through the centre to hold the crescent shape securely. If you don’t have skewers, you can grill the steaks flat.
Leave out to allow meat to come to room temperature.
To Serve
Slice the meat thinly, against the grain, straight from the skewer if possible. This traditional style allows diners to enjoy freshly carved pieces. Serve chimichurri on the side, along with a wedge of lemon.
