Description
Grilled Rump Cap Steaks are a show-stopping centerpiece for any gathering, celebrated for their rich flavors and tender texture. These Brazilian-style Picanha steaks, known for their juiciness, shine when paired with zesty chimichurri sauce, delivering an unforgettable taste experience. Perfect for summer barbecues or family feasts, this dish is not only impressive but also easy to prepare at home. With the right tools and techniques, you can create restaurant-quality steaks that will leave your guests raving about your cooking skills.
Ingredients
Scale
- 2.5 lbs rump cap
- coarse sea salt
- 2 cups parsley (finely chopped)
- 2 cups cilantro (finely chopped)
- 2 cloves garlic (minced)
- 3 tbsp red apple vinegar
- ½ cup olive oil (more as needed)
- 1 lime (juice only)
- salt (to taste)
- pepper (to taste)
- pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cut the rump cap into 1-inch thick steaks following the grain.
- Season generously with coarse sea salt and let rest at room temperature.
- Preheat your grill for dual-zone cooking: one side high heat and the other cooler.
- Cook steaks on the cooler side until they reach an internal temperature of 80°F.
- Flip and continue cooking until reaching 115°F.
- Sear the steaks directly over the hot coals until they reach an internal temperature of 130°F.
- Let rest for 5-10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 steak (approximately 4 oz)
- Calories: 310
- Sugar: 0g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Use a meat thermometer to ensure perfect doneness. Experiment with additional herbs in the chimichurri for unique flavors.