This delicious cut is best suited to grilling as it leaves a sweet tender, taste. On top of this triangular beefy cut, is a thick layer of fat called the cap. This ensures that when cooked to perfection, the fat runs through the meat leaving a rich, butter like taste. Due to the reduced amount of work performed by this muscle, the Picanha remains beautifully flavoursome, tender and juicy once cooked.
Remove all packaging and allow to breathe for 10 minutes. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. 180°C, Fan 160°C, Gas 4.
Rare 20 MINS per 500g +20 MINS.
Medium 25MINS per 500g +20 MINS.
Well Done 30 MINS per 500g + 30 MINS
Remove from the oven, cover with foil and rest for 15 min before carving.