Ingredients
- Primal rump cap (picanha) 2kg
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Sea Salt Flakes To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
Nutrition (Per serving)
- Calories 720
- Fat 42g
- Saturates 0.3g
- Protein 82.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Full picanha on the grill
Latin American 15 Mins Prep · 90 Mins Cook
- Allow the picanha to come to room temperature for 1 hour before cooking.
- Prepare a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the meat indirectly.
- Lightly coat the picanha with the oil then season with pepper and salt.
- Place the meat in the cool zone for 1 hour, cooking at 92°C.
- After an hour, move the picanha over the flames (250°C) and sear on each side for 15 minutes. Remove from the heat and allow to rest for 15 minutes.
- Once rested, slice against the grain and serve.