Rump Cap Grilled Picanha Steaks

Perfect medium-rare picanha steaks grilled over charcoal and served with crispy Brazilian cilantro garlic bread.

Course Main Course

Cuisine Brazilian

Prep Time 15 minutes

Cook Time 45 minutes

Resting Time 10 minutes

Total Time 1 hour 10 minutes

Servings

Calories 786kcal

Author Dean "Schuey" Schumann

Clean up the rump cap by removing any silverskin and unwanted extra fat.
Cut into one inch thick steaks, following the grain of the meat.
Season with coarse sea salt.
Set BBQ up for indirect dual zone cooking with a temp of 225°F.
Place steaks on cooler zone and cook until internal temp reaches 80°F.
Turn steaks over and cook until internal temperature is 115°F.
Take steaks off the heat and rest with thyme, butter and garlic and loosely tent with foil for 10 minutes.
Open vents of BBQ and bring coals up in temp.
Place bread wrapped in foil in a cooler cooking zone and cook for 10 minutes.
Check bread after 10 minutes, if not crunchy to touch, leave foil open and put the lid back on for a couple of minutes.
Take bread off and put steaks directly over the searing coals.
Turn regularly and keep an eye on the internal temp with an instant read thermometer.
Once steaks reach 130°F, take them off the heat and slice up and enjoy.

Preheat BBQ to 250°F-300°F
Slice bread, making sure not to cut all the way through.
Put remaining ingredients into a food processor and mix.
Spread mixture into each slice of the bread.
Spread any left over on top.
Wrap in foil, place some baking paper down first to help stop sticking.
Bake for 10 minutes, open foil and check bread. If it needs it, leave it open for a couple of minutes to allow the top of the bread to get crunchy.