It's been a fantastic summer of sport this year, from the Euros to Wimbledon to the Tour de France, but our attention here at WoW BBQ was most captured by the spectacle of the Olympics and Paralympics held in that great party city, Rio de Janeiro, Brazil.

In honour of Brazil's hosting, this week we are revisiting a fantastic Brazillian cut of beef that is perfect for roasting, with a beautiful fat cap which infuses the meat with bundles of flavour: the Picanha!

We seared this joint over high quality Weber Lump Charcoal to get the fat cap nice and crispy before moving the Picanha over to indirect heat to cook through to our preferred doneness (rare!) Whether you enjoy this cut with some Farofa and Rice, some Feijoada or just with a refreshing Caipirinha, you're sure to enjoy the delicious meat and amazing flavour!

Brazilian Picanha Steak

MAIN INGREDIENTS

Picanha Steak (Rump cap with fat on)
Large flake sea salt
Cracked black pepper

TO SERVE:

Farofa (toasted cassava flour)
Rice
Black beans

EQUIPMENT

You can create this dish using any Weber BBQ; charcoal or gas.

We've used the following:

Weber Mastertouch 57cm GBS
Steakhouse Lumpwood Charcoal
Tongs

IN THE KITCHEN

Remove the picanha from the fridge well before cooking, allowing it enough time to come up to room temperature.
Score the fat cap with a sharp knife and pat dry.
Generously season with the salt and freshly ground black pepper.
Leave to rest for ten minutes.

AT THE BBQ

Set up your Weber Charcoal BBQ for two zone grilling at a very high heat.
Place the picanha, fat side down, over the coals and grill for 5-10 mins (or until the fat is crisp).
Move the picanha over to the indirect side of the barbecue, cover and roast until your preferred doneness.
We recommend using an Weber Instant Read Thermometer to check the internal temperature.
Remove the meat from the grill and rest for at least ten minutes, slice and serve

34. Around The World in 80 BBQs - Brazil

Brazilian Picanha Steak

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