Brazilian Churrasco-Style Picanha

Ingredients

• 1.5 kg picanha (beef rump cap) with the fat cap intact
• Coarse rock salt
• Metal skewers (if grilling over charcoal)
• Chimichurri, to serve

Before you cook

• Bring the picanha to room temperature for about 30 minutes before cooking.
• Score the fat cap lightly in a crosshatch pattern, without cutting into the meat.
• Slice the picanha with the grain into thick strips, each with a strip of fat along one edge.
• Fold each strip so the fat curves on the outside, then thread it onto a skewer.

Steps

1. Build a hot charcoal fire with a direct high-heat zone and an indirect cooler zone.
2. Season the skewered meat generously with coarse salt right before it goes on the grill.
3. Place the skewers fat-side down over the hot zone first, to render the fat.
4. Sear the meat over the hot zone for about 4 minutes per side, until a deep brown crust forms.
5. Move the skewers to the indirect zone to finish cooking.
6. Check the internal temperature with a thermometer and pull the meat at about 54°C for medium-rare.
7. Rest the meat on the skewers for 5 minutes.
8. Shake or scrape off any excess crusted salt.
9. Slice the picanha against the grain into thin pieces.
10. Serve immediately with chimichurri on the side.