Picanha na Brasa

Ingredients

• 1 picanha (rump cap), about 1.2 kg (2¾ lb), with the fat cap intact
• 2 tbsp coarse sea salt (sal grosso)
• Lump charcoal
• Farofa (or toasted breadcrumbs, see Notes), rice, cooked beans and vinaigrette (salsa de vinagrete), to serve

Vinaigrette

• 2 tomatoes, finely diced
• 1 small onion, finely diced
• 1 green pepper, finely diced
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• ½ tsp salt

Steps

1. Mix the vinaigrette ingredients and leave at room temperature while you cook.
2. Slice the picanha with the grain into 3 to 4 thick steaks, about 3 cm (1¼ in) each, keeping the fat cap on every piece. For skewers, cut into steaks and fold each into a C on a skewer.
3. Score the fat in a crosshatch pattern without cutting into the meat. Salt generously on both sides about 30 to 60 minutes before cooking.
4. Light the charcoal and let it burn to ash-grey. Spread the coals evenly and set the grate about 15 cm (6 in) above them.
5. Place the steaks fat side down for 4 to 5 minutes, until the fat renders and turns golden and the flames die back. Rendering fat will cause flare-ups, so move pieces aside as needed.
6. Flip and grill the meat side for 3 to 4 minutes until the surface is browned and the centre feels springy, about 55°C (130°F).
7. Rest 5 minutes, then slice thinly against the grain, keeping a strip of fat on each slice.
8. Serve with farofa, rice, beans and the vinaigrette.

Notes

• Churrasco style: slice from the outside inward as it cooks, so each guest gets fresh pieces.
• Can't find farofa? Toast 1 cup panko in 2 tbsp butter over medium heat for 3 to 4 minutes until golden, and season with a pinch of salt; it is crunchier and less nutty.
• Gas grill: use medium-high heat and the same timings.
• Other cuts: top sirloin cap or tri-tip also work.
• Pair with: garlicky sautéed collard greens (couve), the classic Brazilian partner for churrasco.