Picanha With Homemade Chimichurri

Prep Time 25 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 35 mins





  1. Score the fat cap on the rump cap at 45-degree angle spaced at about 3cm, do this both ways to create an X pattern across the fat cap.

  2. Cut the rump cap into 4-5 pieces roughly 5cm thick as per photo.

  3. Season liberally all sides of the rump cap with equal parts of Grill Society Chicago Steak BBQ Rub and coarse salt on a large baking sheet or cutting board and set aside.

  4. Let the rub adhere and penetrate the beef for 1-1.5 hours at room temp.

  5. While the rub is setting start a chimney of charcoal until it is ashed over and place evenly in the base of the spit.

  6. While waiting for the spit to warm up start making the Chimichurri. Mix all ingredients for the Chimichurri together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

  7. Once the steaks have rested place onto the spit rod folding them into the shape of a C.

  8. Place the rotisserie rod at medium setting and allow the steaks to spin while keeping an eye on them for flare ups. Adjust as needed to get them flame kiss but not burnt.

  9. Cook the steaks on the rotisserie until they reach an internal temperature checked with a thermometer of 55C-60C for Medium rare.

  10. Slice the steaks against the grain (same direction fat cap will run) after a 10-minute rest.

  11. Lay the slices out on a presentation board and drizzle the homemade chimichurri in a line down the centre.



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