Picanha (Rump Cap) on the Grill

Picanha (Rump Cap) on the Grill

The ideal way of cooking picanha is over an open-flame grill with natural wood or charcoal-not just because the difference in taste but also because of the whole experience of outdoor cooking. However, oven-roasted picanha is an excellent alternative for those who prefer to cook indoors with much less labor involved.

Buy your 2kg whole Picanha, choose from Grass Fed or Wagyu, both work well however the Wagyu is exceptional done this way.

Instructions

  1. Defrost the picanha in the fridge for 24 hours then sit at room temperature for 2 hours, score the fat cap in order for the flavor to seep into the whole beef. Lather with olive oil & season with sea salt on both side.
  1. Pre-heat your BBQ until very hot, we recommend charcoal as this adds a smoky flavor but this also works well on a gas BBQ
  2. Place the whole picanha flesh side down for 2 minutes, flip & sear the fat side for 2 minutes. Pull off grill.
  3. Slice the beef against the grain (horizontally) as to make multiple strips out of it (6-8 pcs). Season the strips with olive oil and salt. Place back on grill.
  4. Grill strips for 4-5 minutes per side or until they reach your desired internal temperature. Some of the larger strips will take longer. Take off grill and let rest for 10 minutes.
  5. Slice into strips through the fat cap, top with Chimichurri & serve with a fresh green salad, enjoy!
  6. One 2kg rump cap should serve 4-6 people

 

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