Cooking Times

35 min
Prep Time
16 min
Cook Time
51 min
Total Time

Ingredients (8 items)

1.50 kg Picanha steak
rump cap with fat cap
3.00 tbsp Coarse salt
rock salt for grilling
6.00 cloves Garlic
minced
1.00 tbsp Black pepper
freshly ground
2.00 pieces Lime
for serving
200.00 ml Chimichurri
herb sauce
3.00 pieces Malagueta peppers
Brazilian hot peppers
2.00 tbsp Olive oil
for basting

Instructions (6 steps)

1
Score fat cap in diamond pattern.
2
Season generously with coarse salt and pepper.
3
Let meat come to room temperature 30 minutes.
30 minutes
4
Grill fat-side down over high heat 8 minutes.
8 minutes
5
Flip and grill 6-8 minutes for medium-rare.
8 minutes
6
Rest 10 minutes, slice against grain, serve with lime.
10 minutes