How To Do It
The Picanha – A famous Brazilian cut of meat. Also known as the Rump Cap or Top Sirloin Cap. By far the best part of a rump in my house. There are several ways to braai this amazing cut of meat. Today, I did it whole. It is a tricky one to braai as it’s tapered and triangular at the same time. What’s great about this is everyone is catered for when it comes to how well done they want their steak.
I always score the fat side, but not down to the meat, in triangular cuts. This not only allows the fat to render a bit but also stops the meat from curling.
Place the picanha in a ziplock bag together with the Garlic and Worcestershire Sauce. Seal, mix and place back in the fridge for 24hours.
I make use of my Weber for a whole Picanha Braai. It’s best-done indirect cooking method and one can monitor the internal temperature with a meat thermometer (Meatermade). Once your coals are ready, apply a liberal amount of dry rub then sear, over direct heat, all sides of the picanha to create that amazing flavour crust. Once seared, move to indirect heat. Don’t forget to place an aluminium drip tray below your meat. For this braai, my guests requested a Medium steak, however, this cut of meat is best served Medium Rare – As with all red meat I have to add.
Green stuff – Grab some skewers and make a simple kebab out of the zucchini, sprinkle some olive oil, salt and pepper. The Aubergine goes directly onto the coals. Once the skin gets crispy and is easy to remove, it’s ready.
Once my internal temp on the picanha hit 57degrees I removed it from the weber and rested it for 10minutes.
Carve and enjoy.