Preparation

Butcher – Preparation/Method
1. Combine salt, pepper and garlic powder in a small dish.
2. Score fat cap in a diamond pattern, and massage 2 1/2 tsp seasoning blend into the fat
cap.
3. Slice rump cap against the grain, into six pieces. Pair large slices with smaller slices to
create roughly evenly-weighted sets of three.
4. Create a U-shape with one picanha slice. Thread a skewer down through the fat cap on
one end of the slice, then up through the meat on the other end. Repeat with two more
pieces on the first skewer, and remaining pieces on the second skewer.
5. Sprinkle both sides of skewered beef pieces with remaining seasoning blend. Transfer
skewers to a tray for display, and garnish with fresh rosemary or parsley.

Customer – Instructions for Cooking
1. Remove skewered Picanha steaks from the refrigerator 25 - 30 minutes before cooking.
Drizzle meat with a bit of oil.
2. BBQ: Preheat bbq to 200°C. Turn off one half of the burners, or push hot coals to one
side. Place the skewers on the half of the bbq without direct heat. Cook 5 mins, flip and
cook a further 5 mins, then flip skewers every 2 - 3 minutes until steaks are cooked to
your liking. Cook approximately 15 - 25 minutes total.
3. STOVE: Preheat an oven-safe flatplate over medium-high heat, and preheat oven to
200°C. Place the skewers on the pan and cook 3 mins, flip and cook a further 3 mins. Flip
skewers again and transfer pan to the oven. Flip every 2 - 3 minutes until steaks are
cooked to your liking. Cook approximately 15 - 25 minutes total.
4. Internal temperature at the thickest part of a steak should read 60°C for medium rare, or
65°C, for medium. Rest steaks 10 mins. Remove skewers and cut picanha into thin slices,
through the fat cap, to serve.

Serving Suggestion
• Serve with Roasted Potato Salad