Picanha and Red Pepper Salsa

If you love steak, this is a delicious way to make picanha or rump steak.

Recipe by: Clement Pedro


  • 200g Roasted red peppers in brine, finely diced
  • 2 cloves garlic, finely chopped
  • 10g parsley, roughly chopped
  • 10g mint, finely chopped
  • 1t cumin powder
  • 2T olive oil
  • 3/4 cup red wine vinegar
  • Salt and freshly ground black pepper to taste
  • 1 picanha beef rump, about 1kg
  • Salt and freshly ground black pepper

How To Make

  1. In a mixing bowl combine the diced red pepper, garlic, parsley, mint, cumin and olive oil.
  2. Add the vinegar and season with salt and a generous amount of black pepper.
  3. For the picanha, place the steak on a cutting board with the tip of the steak facing to the left.
  4. Score the fat by cutting only into the fat cap in one direction before scoring in the other direction in the same manner.
  5. Starting from the right, cut thick steaks out of the picanha working towards the tip of the steak.
  6. Fold each steak into a c shape with the fat being on the outside then skewer, keep adding more steaks until the skewer is full before starting a new skewer.
  7. Season your steaks generously with salt and pepper and set aside while preparing your coals.
  8. Place your skewered steaks on a braai grid, fat side facing down to brown and render the fat before cooking for 5 minutes on each side or until cooked to medium.
  9. Allow the meat to rest for 10 minutes before removing from the skewer and serving with the salsa spooned over.

Chefs Tip: Invest in chef and steak knives that are resistant to impact and high temperatures – made with high-quality stainless steel blades that are dishwasher safe. 

Watch How To Make Picanha Steak

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