The signature cut in our restaurants and an altogether favourite amongst our guests, Picanha is such a versatile cut of beef, Fazendeiros.
In this recipe, our Executive Chef Fran Martinez shows us how to make it in the oven with a simple yet delicious marinade. The result is a tender & juicy cap of rump to enjoy with your favourite accompaniments.
Picanha with Tuscan Marinade
1 hour 2 minutes
1 Picanha/Cap of Rump (1.2-1.4kg)
500g cherry tomatoes
4 garlic cloves
100ml olive oil
1tbsp black pepper
Remove any fat excess or membrane from the Picanha’s front and keep aside.
In a blender add all other ingredients and blitz until you get a marinade paste. Keep 20% of this paste aside for a dipping sauce.
With a few layers aluminium foil create a bed for your Picanha. Add some of the marinade at the bottom and then put the Picanha on top fat side down
Add the rest of the marinade paste over the meat and close up the foil parcel. Make sure it is tight so it keeps all the juices inside during cooking.
Place on a tray and put in a 180-degree oven for 40 minutes. Then turn it around and cook it for another 20 minutes.
Remove from oven, open up the parcel and discard the foil. Put the Picanha and all juices back on the tray and put these back in the over for another 15 minutes.
On a large cutting board place the whole of the Picanha. Cut it into thin slices, brush with the cooking juices for added moisture, and plate with the dipping sauce you’d set aside earlier. Accompany with your favourite side dishes.