Grilled Rump Cap Steaks
Perfect medium-rare Picanha steaks grilled over charcoal and served with a vibrant, tangy chimichurri sauce
Servings 6
Calories 436kcal
Ingredients
- 2.5 lbs rump cap
- coarse sea salt
Chimichurri
- 2 cups parsley finely chopped
- 2 cups cilantro finely chopped
- 2 cloves garlic minced
- 3 tbsp red wine vinegar
- ½ cup olive oil more as needed
- 1 lime juice only
- salt to taste
- pepper to taste
- pince of red pepper flakes optional
Instructions
- Cut the rump into 1" thick steaks, following the grain of the meat.
- Season with coarse sea salt.
- Set grill up for indirect dual zone cooking with a a hot and cooler side
- Place steaks on cooler zone and cook until internal temp reaches 80°F.
- Turn steaks over and cook until the internal temperature reaches 115°F.
- Grill steaks directly over the searing coals turning regularlylg until internal temperature hits 130°F and a nice crust has developed
- Take steaks off the heat and rest for 5-10 minutes before slicing.
Chimichurri
- Combine all the ingredients in a bowl
Nutrition
Calories: 436kcal | Carbohydrates: 2g | Protein: 43g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 117mg | Sodium: 121mg | Potassium: 796mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2047IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 5mg