Picanha espetadas with chimichurri sauce

Picanha espetadas with chimichurri sauce

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  • 6 to 8
  • Easy
  • Fat conscious wheat and gluten free
  • 10 minutes
  • 20 minutes
  • Saronsberg SGM


  • 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

Cooking Instructions

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.

Don’t be caught serving your guests steak and chops with blunt knives. Tramontina’s steak knives are sharp, which allows for precision cutting. They’re made in Brazil and produced with high-quality stainless steel, are dishwasher safe and impact and temperature resistant. For style, quality and precision, choose Tramontina steak knives.

Shop at Woolworths. 

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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