How to Cook Picanha (Rump Cap)

The ideal way to cook picanha is over an open-flame grill with natural wood or charcoal. This not only creates an amazing flavour, but provides the experience of outdoor cooking. However, oven-roasted picanha makes for an excellent alternative.

Purchase your 2kg of whole Picanha and choose from either our Grass Fed or Grainfed options. Both work well with this recipe, however we recommend Grain Fed when cooking this way.

Instruction

1. Defrost the picanha in the fridge (if frozen) for 24 hours, and sit at room temperature for 2 hours prior to cooking. Score the fat cap to ensure all the flavors seep into the whole beef. Lather with olive oil and season with sea salt on both side.

2. Pre-heat your BBQ until very hot. We recommend using charcoal to add a smoky flavor, however a gas BBQ is also fine.

3. Place the whole picanha flesh-side down for 2 minutes, flip & sear the fat side for 2 minutes. Remove from heat.

4. Slice the beef, going against the grain (horizontally), into multiple strips (6-8 pcs). Season the strips with olive oil and salt. Place back on grill.

5. 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 rest for 10 minutes.

5. Slice into strips through the fat cap, top with Chimichurri and serve with a fresh green salad. Enjoy!

One 2kg Rump Cap should serve 4-6 people.

Choose from our Grass Fed or Grain Fed Rump Caps.