Beef Cheeks with Silky Leek and Potato Mash
Picanha with Chimichurri
Servings: 4
In the BBQ houses of Brazil, one of the most popular cuts is Picanha (pronounced peek–an–ya). The name comes from the pole used by the ranchers to tend their herds and in this delicious dish, it refers to the skewer on which the steaks are secured. It is generally made with the top of the rump steak with a protective layer of fat also known as the rump cap. You can use the whole rump and break these into smaller pieces. The grilled steaks are topped with fresh and tangy chimichurri sauce. Enjoy with friends with a good bottle of shiraz.
Ingredients
- 1kg rump cap
- olive oil
- quality salt and freshly ground black pepper
- ½ bunch flat-leaf parsley, chopped
- handful oregano leaves, chopped
- 1 shallot, chopped
- 5 green stems spring onion, finely sliced
- 1 small chilli, finely diced
- 4 cloves garlic, finely chopped
- 125ml red wine vinegar
- 175ml extra virgin olive oil
Method
- Preheat the BBQ grill. Cover the rump cap with olive oil and season with plenty of salt and pepper.
- Score the fat using a sharp knife into a diamond pattern. Slice into 3 or 4 pieces. Place on a long metal skewer in a half moon shape. Season the expose sides.
- Place on a medium grill for five minutes, turn, cook for a further five minutes, turn, cook for three minutes, turn, cook for a further 3 minutes. Test for doneness. Remove and allow to rest.
- While the steaks are cooking, make the sauce by placing the remaining ingredients into a food processor and blend until smooth. Slice the meat and serve with the sauce.
