Black Angus Ireland Picanha Rump cover

Picanha with chimichurri sauce

Ingredients (4 servings)

For the Picanha

• 1 Picanha (approx. 1–1.2 kg)
• Coarse sea salt
• Freshly ground black pepper

For the classic chimichurri

• 1 bunch fresh flat-leaf parsley, finely chopped
• 3 garlic cloves, finely chopped
• 1 red chili, finely chopped (optional)
• 2 tbsp red wine vinegar
• 100 ml extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper

Preparation

Step 1 – Prepare the chimichurri
Mix parsley, garlic, chili, oregano and vinegar in a bowl. Slowly add olive oil and season to taste. Let rest for at least 30 minutes.

Step 2 – Prepare the Picanha
Remove the meat from the fridge about 1 hour before cooking. Pat dry and season generously.

Step 3 – BBQ or grill
Start grilling fat-side down over direct heat until golden and crispy. Continue cooking over indirect heat.

Target core temperatures:

• Rare: 48°C
• Medium-rare: 52°C
• Medium: 55°C

Step 4 – Rest
Allow the meat to rest for 10 minutes under foil.

Step 5 – Slice & serve
Always slice against the grain into thin slices and serve with the chimichurri.

Gustor tip: never remove the fat cap before cooking — it creates the signature juicy Picanha experience.