Snacks and sides

Picanha, chimichurri and sweet and sour peppers

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

Picanha, chimichurri and sweet and sour peppers

William Meppem
1H 10M

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.


Sweet and sour peppers



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.

Drink Suggestion: Robust malbec Drink suggestion by Max Allen


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