20 – Rump Steack / Picanha
It can be called tapa de cuadril (Spanish) or cap of rump (English). Soft part, more marbled and with fat cover, has a strong flavor. It is easy to prepare and very juicy. It is suitable for barbecues and can be roasted whole or in skewers or on the grill. It is good for roasts, steaks or pot meat. It is important to prepare it with the fat so that the flavor and softness are more accentuated, being able to remove it at the time of consumption. If there is still a silver membrane at the bottom of the steak, remove it before preparation to prevent the meat from “shrinking” during cooking. Remember that the picanha weighs between 1kg and 1.5kg, so if you find larger picanhas on sale, know that there is actually a part of the stiff leg that was not separated from the cut being sold together.
