CHURRASCO RUMP CAP
Date: 2nd November 2020
RUMP CAP (PICANHA) Brazillian Style –on Rotisserie over Lump Charcoal
Rump Cap sliced into 4 even thick size steaks and speared onto rotisserie skewer with fat cap at alternating sides.
Salt well with sea salt flakes or BBQ rub of choice.
Add skewer to the BBQ and cook over a direct heat (Lump Charcoal) until desired Internal Temp or Bark is achieved. (This will smoke due to the fats dripping on the charcoal)
Then slice external shavings of Picanha onto board.
Top with a fresh Chimichurri and serve
Authentic Chimichurri Sauce.
½ Cup Olive Oil
2 Tbsp Red Wine Vinegar
Chopped Parsley, Chopped Fresh Garlic, Chopped Chili or 1Tbsp Flakes, Dried Oregano, S&P to taste.
Add all Ingredients into a bowl, mix well, let sit for at least 2 hours prior to serving or overnight preferred. Let the flavours really unite!!
Recipe with thanks to;