Reverse Seared Picanha with Chimichurri
Picanha is a popular Brazilian cut, also known as rump cap or sirloin cap – taken from near the tail. It’s super beefy – the fat renders down beautifully and bastes the meat leaving it tender with one hell of a flavour.
Ingredients
1.2-1.5kg picanha, fat cap on (we used Beacon Farms)
CHIMICHURRI
100ml olive oil
3 cloves garlic, grated
60ml red wine vinegar
1 small bunch parsley, finely chopped
1 small bunch coriander, finely chopped
1 small red chilli
15g dried oregano
Healthy pinch sea salt and ground black pepper
Method
1. Pound all the chimichurri ingredients vigorously in a mortar and pestle for the best results, or, for ease, you can pulse it in a blender. Season to taste, then set aside.
2. Trim any overly thick hard fat from the picanha, but leave at least 5-7mm of fat on for the best flavour – score it in a crosshatch pattern so it renders down evenly. Season generously with salt and pepper.
3. Set up your barbecue for indirect cooking. Bring it up to about 150°C. You can add a chunk of wood for gentle smoke if you like.
4. Place the picanha on the grill, fat side up. Close the lid and cook until the internal temperature reaches around 46°C for medium rare – this should take around 45 minutes to an hour. Set aside while you bring your BBQ up to searing temperature – get it as hot as you can.
5. Sear the picanha fat side down, directly over an intense heat for a couple of minutes, until the fat crisps and caramelises. Flip it over and sear all over. Now take it off the heat and allow the meat to rest for at least 10 minutes.
6. Slice the meat against the grain in 1-2cm thick slices.
7. Serve with the chimichurri on top, with extra sauce on the side.
Photo credit: Nick Hook
More Recipes Ideas
Method
1. Pound all the chimichurri ingredients vigorously in a mortar and pestle for the best results, or, for ease, you can pulse it in a blender. Season to taste, then set aside.
2. Trim any overly thick hard fat from the picanha, but leave at least 5-7mm of fat on for the best flavour – score it in a crosshatch pattern so it renders down evenly. Season generously with salt and pepper.
3. Set up your barbecue for indirect cooking. Bring it up to about 150°C. You can add a chunk of wood for gentle smoke if you like.
4. Place the picanha on the grill, fat side up. Close the lid and cook until the internal temperature reaches around 46°C for medium rare – this should take around 45 minutes to an hour. Set aside while you bring your BBQ up to searing temperature – get it as hot as you can.
5. Sear the picanha fat side down, directly over an intense heat for a couple of minutes, until the fat crisps and caramelises. Flip it over and sear all over. Now take it off the heat and allow the meat to rest for at least 10 minutes.
6. Slice the meat against the grain in 1-2cm thick slices.
7. Serve with the chimichurri on top, with extra sauce on the side.
Photo credit: Nick Hook
