Picanha (aka rump cap) and chimichurri is a typical Brazilian churrasco pairing, though the peppers are something of an add-on. Choose rump cap with a good cover of fat on it - the fat bastes the meat as it cooks. Begin this recipe a day ahead to prepare the peppers.
Picanha, chimichurri and sweet and sour peppers
Australian Gourmet Traveller recipe for picanha, chimichurri and sweet and sour peppers.
- 20 mins preparation
- 50 mins cooking plus resting
- Serves 6
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Ingredients
- 12 rump cap or sirloin cap steaks (150gm each)
- To serve: lemon wedges
Sweet and sour peppers
- 80 ml olive oil (1/3 cup)
- 3 red capsicum, thinly sliced, seeds discarded
- ½ Spanish onion, thinly sliced into wedges
- 2 garlic cloves, thinly sliced
- 60 ml aged red wine vinegar (¼ cup)
- 2 tbsp caster sugar
Chimichurri
- 1/3 cup finely chopped flat-leaf parsley
- 1/3 cup finely chopped coriander
- ¼ cup finely chopped oregano
- 1 garlic clove, crushed
- 80 ml olive oil (1/3 cup)
- ½ tsp sweet paprika
- ½ tsp each ground roasted cumin and coriander
- Juice of 1½ lemons
Method
Main
- 1For sweet and sour peppers, preheat oven to 180C. Roast almonds in oven until just golden (5-7 minutes), then set aside. Heat oil in a deep frying pan over medium-high heat, add capsicum and onion and stir occasionally until caramelised (25-30 minutes), then add remaining ingredients and stir occasionally until a glaze forms (2-4 minutes), Season to taste. Set aside to cool, then refrigerate overnight for flavours to meld.
- 2Light your barbecue, preferably using organic coconut-based charcoal, about 45 minutes before you want to cook so you have good glowing coals for medium to medium-high heat.
- 3Score the fat cap of each steak at intervals and thread 2 steaks on each of 6 metal skewers. Season to taste and grill over medium-high heat, turning occasionally, until steaks are cooked to your liking (10-15 minutes for medium). Set aside in a warm place to rest (10 minutes).
- 4Meanwhile, for chimichurri, combine ingredients in a bowl and season to taste.
- 5Serve steaks hot with chimichurri and sweet and sour peppers.
Notes
Drink Suggestion: Robust malbec Drink suggestion by Max Allen
