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Picanha Steak with Texan Rub

This summer, your barbecue will be even more tasty than usual with Oil & Vinegar’s delicious seasonings and recipes especially developed by world champion and barbecue guru Jord Althuizen. This recipe is based on the Brazilian Picanha cut of meat (rump steak) and flavoured with the Rub Texan, served with a corn salsa.

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  • 4 persons
  • 15 - 30 min.
  • Main dish
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Nice to know

Picanha steak? We had never heard of it before…

Picanha (pronounced as Picanya) is a little known jewel which is rapidly gaining in popularity for grilling. The Picanha is one of the most delicate cuts of beef from cattle, situated near the rear of the back. Its form is triangular and it is completely covered by a layer of fat. Consequently, this part of meat is succulent, tender and very tasty.

Picanha is very popular in South-America, especially in Brazil. There, the whole Picanha is cut into thick pieces and is prepared on a smouldering authentic charcoal barbecue. In this recipe, we grill the Picanha steak on a medium fire and we have rubbed it with our Rub Texan. This is a spicy seasoning mix with a sweet, spicy character using ingredients like brown sugar, garlic, pepper and mustard. Just rub the meat for the ultimate barbecue taste sensation!

  • Ingredients

    • 640 g Picanha steak (rump steak)
    • 4 tbsp Rub Texan
    • 2 fresh corn cobs
    • 2 tbsp Bake & Fry Olive Oil
    • Coarse sea salt
    • Freshly ground black pepper according to taste
    • ½ radish, peeled and cut into small chunks
    • 100 g black beans, rinsed
    • 2 large tomatoes, with the seeds removed and cut into small chunks
    • 2 red onions, peeled and cut into chunks
    • 1 fresh red pepper, with the seeds removed and finely chopped
    • ¼ bunch of fresh coriander, finely chopped
    • Juice and finely chopped zest of 1 lime

  • Preparation: Picanha rump steak

    Have the meat sliced into steaks about 2.5 cm thick and against the grain of the meat. Never cut the meat with the grain as this will make the meat tough after preparation. Rub well with the Texan Rub and grill the meat on a medium heat. Then cut them into nice thin slices. Rub the corn cobs with some Bake & Fry Olive Oil and sprinkle with some salt and freshly ground black pepper.

    Step 2: Corn Salsa

    Light a BBQ and grill the corn cobs until they are golden brown (approximately 5-8 minutes). Place in a bowl, cover with aluminum foil, and let them stand for 5 minutes. Cut the corn kernels off the hob with a sharp knife and mix them with the radish, black beans, tomato, red onion, red pepper, coriander and lime juice and zest until you have a corn salsa.

    Serving tip

    Serve with a homemade chimichurri.

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