Picanha Black Angus with Chimichurri (BBQ Junkie)

Picanha Black Angus with Chimichurri (BBQ Junkie)

Picanha from Black Angus on the BBQ—our BBQ hearts definitely beat faster just thinking about it! BBQ Junkie wouldn’t be BBQ Junkie without crafting a fantastic recipe to go with it. Picanha—also known as rump cap or sirloin cap—is a Brazilian classic that was long undervalued, but is now finally getting the recognition it deserves. And for good reason! It's the ultimate BBQ meat: tender, flavorful, and beautifully marbled. Plan for about 200 grams per person. Want a different weight? You can order it here...

Preparing the Rump Cap

Take the Picanha/rump cap out of the fridge about an hour before grilling to bring it to room temperature. This step is crucial—throwing cold meat on a hot grill will compromise its texture! Meanwhile, prepare the barbecue for indirect grilling and aim for a steady temperature of around 130°C (266°F).

Trim off any membranes or imperfections from the meat side of the picanha and pat it dry with paper towels. Score the fat side in a diamond pattern, being careful not to cut into the meat. Season with freshly ground black pepper and sea salt, but keep in mind: salt absorbs moisture, and you want your Picanha to stay juicy. Season no more than 10 minutes before grilling.

Making Chimichurri

In the photo from BBQ Junkie, the picanha is paired with a classic South American chimichurri. Not everyone loves it, but for those who do, here’s the recipe. Feel free to serve the salsa on the side if you prefer. In a mixing bowl, combine olive oil and vinegar. Press the garlic clove into the mixture and add dried oregano and coriander. Stir everything together to let the dried herbs absorb some moisture. Remove the seeds from the red chili and finely chop it. Dice the red onion very finely as well. Add both the chili and onion to the bowl. Finally, finely chop the parsley leaves and mix them in. Season to taste with salt and freshly ground pepper.

Cooking the Picanha on the BBQ

Salsa ready, meat prepped, and barbecue set? Let’s get started! Double-check that your BBQ is still at 130°C (266°F). Place the Picanha on the grill, fat side up, and close the lid. Now it’s a waiting game. The Picanha needs to reach an internal temperature of around 45°C (113°F). How long this takes depends on the size of the cut and the BBQ’s temperature. This is where your meat thermometer is your best friend—measure frequently!

Once the internal temperature hits 45°C, remove the Picanha from the BBQ and prepare the grill for direct cooking. Place the meat back on the BBQ, this time over the coals, and cook until it reaches an internal temperature of about 52°C (126°F).

Remove the Picanha from the grill and let it rest for 10 minutes under aluminum foil.

Slice the meat on a wooden board and drizzle the chimichurri generously over the top.

ENJOY!!!

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