A world cup winner, the Picanha is the South Americans favourite steak. Cut from the rump cap, it boasts a rich layer of creamy fat and rich indulgent meat. The best way to cook this steak is more similar to a roasting joint, in a whole piece fired over burning charcoal or wood.
Method
Meat Method:
Remove the steaks or joint from the fridge an hour or so before
cooking, and pre hart the BBQ or oven to 180oc (the BBQ will need a
lid if using this method).
Massage the meat just prior to cooking with flakes of sea salt,
and plenty of cracked black pepper, then place on a roasting tray.
No extra oil is required as the meat has plenty of fat to lubricate
itself.
If using the Picanha joint, place in the BBQ using a tray as an
indirect heat source, or pop in the oven. Roast until the core
temperature is 54 oc when probed (58oc for a medium cooked joint).
This should take approximately 45 minutes but keep a close eye on
the joint.
Once cooked leave to relax in a warm place for 20 minutes or
more.
If using steaks, cook on direct heat source either on the BBQ
or in a griddle pan. Render some of the fat over a medium heat
before charring, working to the same core temperatures.
Sauce Method:
To serve I make a Chimichurri Sauce, taking a bunch of flat
parsley leaves finely chopped, 4 cloves of crushed garlic, 100ml of
olive oil, 1 red onion finely chopped, 100ml of aged red wine
vinegar, a pinch of chilli flakes, smoked paprika, and sea
salt.
Simply mix all these together and leave to infuse for an hour
or so to marry together the flavours.