Fernando Farah

Grilled rump steak

Picanha fatiada

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Food and Cooking of Brazil
The Food and Cooking of Brazil

By Fernando Farah

Published 2011

  • About

In Brazil’s famous steakhouses, the churrascarias, picanha is one of the most sought-after cuts, cooked over the barbecue, then served in slices. True Picanha aficionados prefer it served as a thick steak, seasoned with nothing but salt.

Ingredients

  • 1 whole cut of beef rump cap, or picanha, about 1.25 kg/2½lb in weight
  • 30 ml/2 tbsp coarse sea salt

Method

1 Rub the salt all over the beef, massaging it in. Leave at room temperature for 30 minutes.

2 Place the meat on a board, with the fat facing down and the narrower point of the triangular joint towards you. Check the direction in which the fibres run across the meat. Depen