Marinated Picanha
About
Prep Time:
20 minutes + 24hrs marinating
cook time:
50 - 60 minutes
serves:
4 - 6
A citrus and smoked paprika marinated picanha, grilled fat-cap-out for maximum char and flavour, then sliced against the grain and fanned out for serving. A South American-inspired centrepiece that lets the fat cap do the work.
ingredients:
80ml olive oil
4 cloves garlic, crushed
Zest and juice of 1 lime
Zest and juice of 1 orange
2 tsp smoked paprika
1 tsp ground cumin
2 tbsp fresh oregano leaves, roughly chopped (or 2 tsp dried)
1 tsp cracked black pepper
Flaky sea salt, for finishing (kept separate from the marinade)
Beef:
1.5kg Rump Cap
Preparation:
Score the fat cap of the picanha in a crosshatch pattern, cutting through the fat but not into the meat.
Whisk together the olive oil, garlic, lime and orange zest and juice, smoked paprika, cumin, oregano and pepper. Place the picanha meat-side down into the marinade so the fat cap stays dry, and marinate uncovered in the fridge, fat-side up, for 4–24 hours.
Remove from the fridge 45 minutes before cooking. Pat the fat cap dry and season it well with flaky salt (the meat side already carries the marinade).
Set a grill, kettle barbecue, or oven to medium-high indirect heat (around 200°C). Cook the picanha fat-side up (or fat-side facing the coals if skewered) until the fat renders and chars, and the internal temperature reaches 52–54°C for medium-rare — about 35–45 minutes, turning occasionally for even colour.
Rest for 10 minutes under loose foil.
To serve traditionally, slice the picanha across the grain into thick steaks (2–3cm), following the curve of the fat cap. Fan the slices on a board, fat-side visible, and finish with an extra scatter of flaky salt.
