Brilliant Brazilian BBQ beef served on flat bread with tomato salsa!
Beef Picanha
Serves: 6
Ingredients:
- 1.2kg Beef rump cap from Jack Purcell Meats
- 2 Tablespoons olive oil
- 2 Tablespoons crushed garlic
- 2 Tablespoons chopped parsley
- 1/2 Teaspoon sea salt flakes
- 1/2 Teaspoon cracked black pepper
- 3 Thick skewers 250mm long
Method:
1. Cut rump cap into 25mm slices.
2. Combine oil, garlic, parsley, salt and pepper. Toss slices in marinade.
3. Fold slices in half and thread 2 slices on each skewer with the fat side facing the same way.
4. Preheat char grill side of barbeque to moderately high heat.
5. Cook Picanha for 6 minutes on each side.
6. Remove to a warm plate. Cover loosely with foil and rest for 10-15 minutes.
7. Remove Picanha from skewers and cut into slices against the grain. Serve immediately.
Serving Suggestion:
- Serve with flat bread and tomato salsa.
