Name: Picanha, chimichurri and sweet and sour peppers
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
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

Picanha, chimichurri and sweet and sour peppers

Australian Gourmet Traveller recipe for picanha, chimichurri and sweet and sour peppers.

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Skip to Recipe

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.

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

1.For 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.

2.Light 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.

3.Score 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).

4.Meanwhile, for chimichurri, combine ingredients in a bowl and season to taste.

5.Serve steaks hot with chimichurri and sweet and sour peppers.