Pichana or ‘rump cap’ -between 1.3 and 1.5 kg
4 tablespoons of Rock Salt
Pepper & Garlic Powder (optional)
Score the fat of the picahna with
a criss-cross pattern Cut the pichahna with the grain
into 3-5 pieces Roll the pieces in rock salt
Season with pepper & garlic (optional)
Preheat your grill on medium
Place the picahana steaks fat side up on the grill for about 5 minutes.
Flip the pichana steaks, and place them on the cooler side of the grill. This prevents the fat from flaring up.
When the meat is grilled to your wanted doneness, hold it above the grill with tongs and tap it with a knife to knock off the excess salt.
When cooking, do your best not to puncture the meat to keep the juices in until served.
Perfect picahna steaks
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