Picanha na Chapa

Rump cap grilled with coarse salt, sliced against the grain.

Ingredients

• 1.5 kg Rump cap
• 3 tbsp Coarse salt
• 6 cloves Garlic
• 1 tbsp Black pepper
• 2 tbsp Olive oil

Method

1. Score the fat — Cut a shallow diamond pattern into the fat cap without reaching the meat.
2. Salt only — Rub coarse salt over everything — picanha needs nothing else.
3. Fat side down first — Start on the fat cap over high heat for 8 minutes to render it and crisp the surface.
4. Sear the rest — Turn and cook 6 minutes each side for medium rare.
5. Rest — Let it stand 10 minutes so the juices settle.
6. Picanha is ready — Slice against the grain, keeping a strip of fat on every piece.

More Brazil recipes

• Picanha
• Moqueca
• Pão de Queijo
• Coxinha
• Acarajé
• Brigadeiro