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Picanha, chimichurri and sweet and sour peppers

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

By Lisa Featherby
  • 20 mins preparation
  • 50 mins cooking plus resting
  • Serves 6
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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.


  • 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
  • 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


  • 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