Picanha espetadas with chimichurri sauce

By Clement Pedro

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 x 1.3 kg Woolworths matured picanha beef rump, at room temperature
1 t ground white pepper
1 t salt

For chimichurri sauce, blend:

80 g fresh coriander
2 cloves garlic
1 green chilli
½ cup olive oil
1 T salt
2 T red wine vinegar

Method

1. Cut the steak into large chop-sized pieces. Season. 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. Serve with chimichurri sauce.

Cook's note: Picanha – the top of the rump – is also delicious cooked in the oven, then finished off on the braai. Cook for 30 minutes at 180°C, and then braai for just 10 minutes until medium rare.

Photography: Sadiqah Assur-Ismael
Production: Clem Pedro
Food assistant: Josh van Zyl

Find more braai recipes here.

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