Picanha espetadas
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- Anda Dlepu
- 6 to 8
- Easy
- Dairy free wheat and gluten free
- 10 minutes
- 20 minutes
- Saronsberg SGM
“Braaiing meat, fish or chicken on skewers is one of my favourite ways to cook, and Woolies’ picanha rump is one of my go-tos. It’s matured for at least 28 days and is tender and delicious. I’ve sliced it into large pieces and covered them in duck fat before threading onto skewers for the fire.” – Anda Dlepu
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
Cooking Instructions
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.
Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa
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