Picanha Steak Texas Style

Picanha Steak Texas Style

3 - 4 people
30 min
10 min
Picanha is the top sirloin cap of the cow. A tender piece of beef that you absolutely have to try. Season it with a dry rub: this will give your meat a crispy crust and at the same time it will keep the inside tender. Serve the picanha steak with grilled corn on the cob and light ‘n spicy bell pepper salsa.

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Ingredients and Method


  • 1 1/2 lbs. Picanha (rump cap)
  • 3 tbsp. Texan Steak Rub
  • 2 pointed sweet peppers
  • 1 red chili pepper
  • 1 onion
  • 1 tbsp. Smoked Paprika
  • 2 tbsp. Garlic Olive Oil
  • 2 corn cobs
  • 3 1/2 tbsp. butter
  • 1 spring parsley
  • black pepper
  • sea salt


  1. Preheat the barbecue to 360 °F (180 °C).
  2. Carve into the fat of the rump cap crosswise and season it with the Texan Steak Rub. Firmly rub the spices in, including the cuts.
  3. Place the pointy sweet peppers, red chili pepper and onion on the barbecue without removing their skin. Roast the peppers and chili until the skin is charred and the onion until it is soft. Don’t forget to turn the vegetables every now and then.
  4. Remove the skin, stems and seeds from the sweet peppers and chili peppers and finely chop. Remove the skin from the onion and finely chop it as well. Mix the vegetables with the smoked paprika and Garlic Olive Oil and season to taste with black pepper, sea salt and some finely chopped fresh parsley.
  5. To prepare the corn cobs, bring 4 cups of water to the boil with ample sea salt and black pepper. Remove the husks from the cobs and boil them for 25 minutes until done.
  6. In the meantime, roast the picanha on the barbecue until the core has reached a temperature of 120 °F (48 °C). This leaves the center nice and rare. Allow the meat to rest for at least 10 minutes.
  7. Halve the corn cobs, melt some butter on top and sprinkle with some extra black pepper before serving. Cut the meat into thin slices and serve with your home- made pepper salsa and corn cobs. Enjoy your meal!