Rump cap

Method

1. Preheat a barbecue chargrill to medium–high. Alternatively, preheat a gas barbecue fitted with a rotisserie to 200ºC and set the burners to medium, keeping the lid closed.
2. Using a sharp knife, slice the picanha into 4 cm thick steaks. You should get approximately four steaks.
3. To thread the steaks onto the churrasco sword or rotisserie attachment (if using), insert the skewer through the fat at one end of the steak and back up through the fat at the other end, curving the fat to form a ‘C’ shape. Continue threading the remaining steaks onto the same skewer or rod. Season the meat generously with rock salt on both sides.
4. If using a rotisserie, secure the spit according to the manufacturer’s instructions. Turn off the two middle burners and place a drip tray filled with 1 cm water underneath the meat. Cook for 15–20 minutes for medium, or until cooked to your liking. Wearing barbecue mitts, carefully remove the rotisserie rod.
5. Alternatively, lightly brush the chargrill plate with vegetable oil. Grill the meat for 6–8 minutes on each side for medium–rare, or until cooked to your liking.
6. To serve, brush off any excess salt and use a sharp knife to thinly slice the meat directly onto serving plates, allowing the juices to be caught underneath. Return the picanha to the chargrill to re-sear the outside if desired. Serve with farofa and vinagrete on the side.