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Picanha espetadas

By Anda Dlepu
6 to 8
Easy
10 minutes
20 minutes

Ingredients

  • 2 x 1.3 kg Woolworths matured picanha beef rump , at room temperature
  • 1 t ground white pepper
  • 1 t salt
  • 100 g Woolworths duck fat

Method

1.  Cut the steak into large chop-sized pieces. Season and rub with duck fat. Roll slightly and thread onto metal skewers.

2.  Cook over medium coals until done to your liking.

3. Remove from the skewers and allow to rest for 15 minutes, then slice thinly and serve on a board.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa