Picanha – mini roast

You can use this as a mini-roast or slice it into 4 or 5 individual steaks for a proper Brazilian style BBQ.

Picanha comes from the top of the Rump, between Sirloin and Topside.

It's a triangular cut with a thick layer of fat on top, called a fat cap.

It's a largely unknown cut in this country. But in Brazil and Argentina it's the most popular cut there is – and the star of any churrasco dinner.

Picanha (pronounced Pee-caan-ha) tastes like a cross between Sirloin and Rump. Tender, juicy and plenty of flavour.

You can marinade it or tenderise it if you want, but there's really no need, it's got plenty of flavour and it's tender enough as it is.

But, as with all Rump steaks, you don't want to overcook it or it can get dry and tough.

The fat cap on top is essential. It's OK to remove it after it's roasted (or seared) but not before. The fat bastes the meat as it cooks and keeps it moist.