Picanha, also known as the rump cap or top sirloin cap, is a cut of beef prized for its rich flavor and marbled texture. It’s a popular choice for grilling or roasting due to its ability to develop a delicious crust while remaining juicy on the inside.
This recipe combines the succulent Picanha steak with a South African-inspired chimichurri sauce. Our version incorporates traditional South African flavors like peri-peri peppers, adding a spicy kick to the classic chimichurri. This twist creates a truly authentic and delicious South African-inspired dish.
1 x Food Lover’s signature plain or peppered Picanha steak
For the chimichurri:
½ Onion, very finely chopped
45ml (3 Tbsp) chopped parsley
15ml (1 Tbsp) chopped oregano or dried
15ml (1 Tbsp) freshly chopped garlic
2.5ml (½ tsp) salt
5ml (1 tsp) fresh chilli, chopped or powder
125ml (½ cup) olive oil
30ml (2 Tbsp) red wine vinegar
Freshly ground black pepper, to taste
Combine all the ingredients, except for the oil, vinegar and black pepper, using a pestle and mortar or combine them in a bowl.
Pour the oil and vinegar into a jar or bowl, add the other ingredients and stir thoroughly. Cover the sauce and let it stand for at least an hour before serving over the steak.
Prepare your coals and season the steak with salt and pepper before cooking.
Cook/braai the steak over very hot coals for about 8-10 minutes, depending on the size of your steak until medium rare. Cook for another 2 minutes per side for medium.
Let the steak rest for a few minutes before cutting into strips.
Drizzle the chimichurri sauce over the steak strips and serve with your favourite braai sides.
