Chilean Grain-Finished Picanha
Chilean Picanha, traditionally was a cut favoured by the Brazilian, cut into thick pieces, skewered and cooked over open flames. A Picanha is the cap of the Rump, with an unctuous cap of fat sitting atop the meat underneath. As it isn’t a well-used muscle it is tender, and the cap of fat is used to moisten and add flavour to this sublime beef. Chilean Beef has a humble appearance, but never judge a book by its cover, or a rump by its fat in this case! With a beautiful creamy finish, but bite just as you get from grass-fed beef, it is perfect with every morsel.
Containing one ±1.5kg piece of meat, the Picanha, whose name comes from the pole that farmers used for herding cattle in the Iberian Peninsula before colonising Brazil, over time the name has been used to refer to the branding tool, and then the area where the cattle were marked. Can be barbecued, roasted, made into tartare and more, an exquisitely versatile cut just waiting to be tried and tested.
With the tenderness to rival a Striploin, simply slice 1 inch thick steaks from this cut. Cook fat downside first, giving a golden brown edge to the steak. Then cook on either side for 2 – 3 minutes to give a stunning crust, locking in the flavour. Transfer to an oven on around 160 and let carry on cooking gently for 3 – 4 minutes, or until the desired level of doneness. Rest for 5 minutes and serve sliced with a Caper and Parsley dressed Rocket Salad and steamed Baby Potatoes. Try drizzling the steak juices over the steamed potatoes too for added flavour.