Hang Fire’s Welsh Beef picanha with Asian-style chimichurri

  • Prep time 20 mins
  • Cook time 15 mins
  • Serves 3


  • 1.2 – 1.5kg PGI Welsh Beef rump cap / picanha (a triangular cut)
  • Knob of unsalted butter
  • A few sprigs of fresh thyme
  • 1 garlic clove, smashed
  • Handful of small fresh green chillies
  • 3 tbsp sesame seeds, toasted

For the Asian chimichurri:

  • 1 tsp garlic, finely grated or crushed
  • 1 tsp fresh ginger root, finely grated
  • 2 tbsp fish sauce (nam pla)
  • 1 ½ tbsp black rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 ½ tbsp chilli oil
  • 1 tbsp crispy chillies or dried chillies
  • 2 tbsp olive oil
  • Handful of fresh parsley, chopped
  • Handful of fresh coriander, chopped

For the Hang Fire grill seasoning:

  • 1 tbsp pink peppercorns
  • ½ tsp white peppercorns
  • ½ tsp fennel seeds
  • Pinch of smoked sea salt



This recipe shows you how to cook a whole picanha steak two ways – Brazilian style and fillet style.


  1. Place the rump fat-side down on a chopping board or clean work surface and, using a small knife, carefully remove the thin silver skin/membrane from the surface of the meat. While the meat is fat-side down on the board, use a larger knife to cut it into thick steaks (along the grain of the meat).  As the rump tapers to the end, it becomes thinner with less meat. These last pieces can be trimmed of all fat and treated as a fillet steak (see cooking method in step 6).
  2. To make the Asian chimichurri, simply combine the ingredients well in a small bowl, mix thoroughly and set aside.
  3. To make the Brazilian picanha skewers, take a steak and fold it in a crescent shape, fat cap on the outside, carefully insert the skewer through the fat first, then through the meat and out the other side. Repeat with a second steak. You can do this with the entire picanha if you like. Using the same method, take another long skewer and insert it into the steaks alongside the first skewer. Season the steaks with salt on both sides.
  4. Heat a hotplate (or a chappa) on the hob until very hot and cook the steaks for a few minutes on each side (2-3 minutes for medium rare). Once cooked to your liking, take the steaks off the hotplate and allow them to rest in a warm place.
  5. While the meat is resting and the hotplate is still hot, add the green chillies to the hotplate and cook them until their skins start to blister. Set aside until ready to serve.
  6. To make the fillet-style steaks, heat a cast iron pan until very hot and cook the steaks with a large knob of butter, the smashed garlic and fresh thyme leaves for a few minutes on each side (2-3 minutes for medium rare). Once cooked to your liking, take the steaks out of the pan and allow them to rest in a warm place.
  7. For the Hang Fire grill seasoning, crush the pink peppercorns, white peppercorns and fennel seeds in a pestle and mortar.
  8. When the steaks have rested for at least 10 minutes, slice to your liking, ensuring it’s against the grain of the meat, and liberally season with the Grill Seasoning. To present the steak, pour the Asian chimichurri onto a large platter and top with the slices of steak. Scatter the blistered chillies and sprinkle all over with the toasted sesame seeds. Serve with steamed rice.
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