Beef Up Your BBQ Steak with Beefsteak Club & BBQ Lads!
We’ve joined forces with Instagram BBQ legend Hilary of @BBQLads to bring you this delicious recipe for a barbecued picanha steak.
Fire up the grill and invite your friends round, this dish is a winner!
Cooked on a Char-Broil Gas2Coal 2.0 barbecue and fueled by Big K charcoal.
Picanha King of Steaks BBQ Recipe
The Picanha or Rump Cap steak is arguably the king of BBQ steaks! As it’s not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked. Cooking the steak this way will allow your BBQ guests to be served as and when they are hungry and to their own specific doneness.
The Prep:
Allow the whole steak to be ready at room temperature. Lightly score the fat cap in diagonals about an inch apart and season the steak with salt and pepper.
The Cook:
Now sear the whole Picanha fat side on BBQ until the fat has slightly rendered, then flip and sear the meat side for just a minute or two. Remove and rest for around 5 minutes.
Slice the Picanha into approximately 1.5 inch thick slices which can be set aside for cooking as and when needed.
Cook individual slices to various degrees of doneness, generally medium rare is recommended.
The Serve:
Cut the slice into vertical inch thick strip strips with fat on top, and serve slices on cocktail sticks with Farofa and Chimichurri in a bowl for dunking.
Pair with a Beefsteak Club red wine of choice.
Recipe by @BBQLads
Grilled on a Char-Broil Gas2Coal 2.0
Fueled by Big K Charcoal
Grilled this recipe yourself? We love to see all of your delicious cooks, share your creations to @BeefsteakClubWines on Instagram and Facebook, or email moo@beefsteakclubwines.com to be featured on our social channels!