Picanha (Rump Cap) with Garlic-Herb Baste

Ingredients

• 4 × 250 g Hokaai Beef Picanha (Rump Cap)
• 3 tbsp Scalli's Steak & Chops Sauce 500 ml
• 2 tsp Ina Paarman Lemon & Herb C&C 200 ml
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary or thyme

Method

1. Prep: Score fat cap lightly (don't cut into meat). Mix Steak & Chops sauce, oil, garlic, rosemary.
2. Season/baste: Brush all over; rest 20–30 min at room temp.
3. Sear fat: Start fat-side down over medium coals 2–3 min to render and crisp; manage flare-ups.
4. Grill: Move to medium-high heat. Braai 3–4 min per side to medium-rare. For a thick whole piece, use indirect heat 10–15 min to finish.
5. Target temp: 52–55 °C (MR) / 58–60 °C (M).
6. Rest & finish: Rest 10 min. Slice across the grain. Brush with Lemon & Herb C&C to serve.

Notes

• Serve with garlic rolls and a green salad.