Brazilian grilled rump cap (Picanha)

1. Put the rump cap (picanha) on a board fat side up and score the fat in a criss-cross pattern every 1.5-2 cm with a sharp knife, without cutting into the meat – this way the fat renders nicely during grilling.

2. Cut the meat with the grain into 3 thick slices about four fingers wide, bend each into a C shape and thread onto a long skewer with the fat facing outwards, or simply leave it whole for the grate.

3. Crush the garlic to a paste with the coarse sea salt in a mortar and rub it thoroughly into the meat on all sides; leave to rest at room temperature for 20 minutes.

4. Heat the grill or embers to medium-hot and cook the skewers (or slices) with the fat side facing the heat first for 8-10 minutes, until the fat is golden and crisp.

5. Then turn and cook on all sides for another 10-15 minutes in total, until the inside is still pink (about 55 °C on a meat thermometer).

6. Rest for 5 minutes, then, churrascaria-style, carve thin slices straight off the skewer across the grain, and serve with farofa, molho à campanha and rice.

Tip: In churrascarias they carve off the outer, cooked layer and put the skewer back on the fire – so everyone always gets a freshly seared slice; do the same at home.