Beef Rump Cap Steaks with Chimichurri
Introduction
Rump cap, also known as picanha, makes outstanding steaks: bold, beefy, and crowned with a fat cap that crisps over high heat. Cut into thick steaks and grilled, then sliced against the grain and spooned with a vibrant, herby chimichurri, it is a churrasco style plate that is hard to beat. Golden, garlicky potatoes round it out.
Start with a good grass fed rump cap. Score the fat, season simply, and let the chimichurri bring the freshness.
Ingredients
For 6 servings
- 1.2-1.5kgbeef rump capfat cap on
- salt and pepperto season
- 1/4 cupolive or vegetable oil
- 3 clovesgarlicminced, for the chimichurri
- 1 cupcorianderchopped, for the chimichurri
- 1/2 cupflat leaf parsleychopped, for the chimichurri
- 5spring onionschopped, for the chimichurri
- 1/2 cupred wine vinegarfor the chimichurri
- 1/2lemonjuiced, for the chimichurri
- 1 tsptoasted coriander seedsfor the chimichurri
- 1 tsptoasted cumin seedsfor the chimichurri
- 1/4 tspdried oreganofor the chimichurri
Utensils
6 items to gather · Tap to tick off
- Barbecue or grill pan
- Food processor or bowl
- Skewers
- Tongs
- Sharp knife
- Chopping board
Cooking Steps
Make the chimichurri
Combine the garlic, coriander, parsley, spring onions, vinegar, lemon juice, toasted seeds, oregano, salt, and pepper in a bowl or processor and blitz to your preferred texture. Set aside to let the flavours meld.
Prep the rump cap
Score the fat cap in a crosshatch, then slice the cap into 6cm thick steaks. Skewer each into a C shape if you like, drizzle with oil, and season generously.
Sear the steaks
Heat a barbecue or grill pan to medium high. Sear the steaks on all sides, rendering the fat cap and building a golden crust, then cook for about 20 minutes total, turning occasionally, until they reach an internal 50 to 54°C.
Rest
Cover with foil and rest for 10 minutes so the juices settle.
Slice
Slice thickly against the grain.
Serve
Plate the steaks, spoon the chimichurri generously over, and serve with potatoes or a salad.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is rump cap (picanha)? +
Rump cap, known as picanha in Brazil, is the triangular muscle on top of the rump with a thick fat cap. It is prized for bold beef flavour and rich, crisp fat, and is the star of churrasco. It can be roasted whole or, as here, cut into thick steaks for grilling.
How do you cook rump cap steaks? +
Score the fat, cut the cap into thick steaks, and grill them fat side first to render and crisp the fat before searing the other sides. Cook to an internal 50 to 54°C for medium rare and rest. The rendered fat bastes the meat, so salt and high heat are all it needs.
What is chimichurri? +
Chimichurri is a fresh, herby Argentine sauce of parsley, garlic, vinegar, oil, and spices, often with coriander and chilli. Bright and tangy, it cuts through rich grilled beef and adds freshness. Making it ahead lets the flavours meld, and it keeps well in the fridge for a few days.
Why slice rump cap against the grain? +
Rump cap has a clear grain, so slicing across it shortens the muscle fibres and keeps each piece tender. Cutting with the grain leaves long, chewy fibres. Rest the steaks first, then slice thickly across the grain, keeping a little of the crisp fat on each slice.
What do you serve with rump cap steaks? +
Serve them churrasco style with chimichurri, golden potatoes cooked in duck fat, a simple green salad, and flatbread to soak up the juices. Grilled vegetables add colour and smoke. The fresh, sharp chimichurri is the key partner, balancing the rich, fatty beef.
