Ingredients

Method

• 1.2 kg Woolworths matured picanha beef rump
• 4 T olive oil
• sea salt and freshly ground black pepper, to taste 
• 2 T Woolworths roasted sesame oil
• 1 T Woolworths Everything soy sauce
• 2 T Woolworths ponzu sauce
• 1 x 2 cm piece ginger, peeled and finely grated 
• 2 green chillies, thinly sliced 
• 3 spring onions, thinly sliced 
• 2 limes, zested and juiced 

Method

Ingredients

1. Rub the beef with half the olive oil and season with salt and pepper.
2. Heat a griddle pan until searing hot and seal the beef for 3–5 minutes on each side, or until well browned. Allow to rest for 10 minutes.
3. Whisk together the remaining ingredients.
4. Thinly slice the beef and arrange on a large platter.
5. Drench in the dressing, allow to soak up the flavour for 2 minutes, then serve.

Find more picanha steak recipes here

Food and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

Make Woolworths’ beef picanha rump your cut of choice – it's matured for a minimum of 28 days to guarantee flavour and tenderness. Picanha is a prized Brazilian cut known for its thick fat cap – it’s the top of the rump – and is rich and succulent. Woolworths' picanha is best cooked whole, in the oven and finished on the braai, or seared and enjoyed with a light sauce and garnish, tataki style, to fully appreciate and enjoy this flavourful cut.

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