Picanha Steak with Whiskey Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

This cut of beef is also known, rather less poetically, as the rump cap. It is a tender cut from the rear of the animal with a lovely cap of fat to provide flavour and keep the meat succulent as it cooks. Bought in a large pieces rather than pre-cut steaks, it is spiral cut which means the fibres run diagonally through the meat, allowing it to stay tender when charcoal grilled.

The whiskey in the sauce enhances the smoky flavours if you are able to cook the meat on the barbecue, and