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Picanha, chimichurri and sweet and sour peppers

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.

You'll need

12 rump cap or sirloin cap steaks (150gm each) To serve: lemon wedges   Sweet and sour peppers 80 ml (1/3 cup) olive oil 3 red capsicum, thinly sliced, seeds discarded ½ Spanish onion, thinly sliced into wedges 2 garlic cloves, thinly sliced 60 ml (¼ cup) aged red wine vinegar 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 (1/3 cup) olive oil ½ tsp sweet paprika ½ tsp each ground roasted cumin and coriander Juice of 1½ lemons


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • Meanwhile, for chimichurri, combine ingredients in a bowl and season to taste.
  • 05
  • Serve steaks hot with chimichurri and sweet and sour peppers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Robust malbec

Featured in

Jan 2014

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