BBQ corn with garlic and chilli butter
Spicy garlic butter gives a modern twist to this classic BBQ side dish of charred sweetcorn. Makes the best accompaniment to grilled meats or fish.
BBQ picanha
Serves 4
Easy
Total time:
A picanha – also called the rump cap – is a great cut of beef for barbecuing. It comes with a chunky layer of fat on top which melts as it cooks, basting the meat and adding to its flavour
Skip to ingredients
- 1kg beef picanha joint
- sea salt flakes
CHIMICHURRI
- flat-leaf parsleyfinely chopped
- 2 garlic clovescrushed
- ½ red chillifinely diced
- 2 tbsp red wine vinegar
- 2 tsp dried oregano
- 100ml olive oil
Nutrition: Per serving
- kcal651
- fat50g
- saturates12.4g
- carbs2.9g
- sugars0.6g
- fibre2g
- protein46.3g
- salt0.9g
Method
step 1
Remove the joint from its packaging, pat dry and bring to room temperature. Heat up the BBQ and put a grill close to the flames.
step 2
Combine the parsley, garlic, chilli, vinegar, oregano and oil, season to taste and set aside.
step 3
When the BBQ is hot, season the picanha generously with sea salt flakes and put onto the grill, fat-side down. Sear for 5 minutes before turning and searing all over until it’s beautifully brown.
step 4
Move the rack to the top and shuffle the coals to one side. Cook the picanha on the cooler side for 15-20 minutes with the BBQ lid on until the internal temperature reaches 55C (medium-rare) on a meat thermometer. Wrap in foil and rest for 20 minutes before slicing and serving with the chimichurri.
step 5
If you prefer to cook your steak indoors, heat the oven to 220C/ fan 200C/gas 7. Heat a griddle pan until very hot. Oil the steak with rapeseed oil and season generously with sea salt flakes. Cook for 2-3 minutes on each side or until it has a nice crust and caramelisation. Transfer to the oven, fat-side up, for 5-7 minutes for medium-rare or to your liking, before resting.
