Picanha
1 garlic clove, crushed
1 rosemary sprig, leaves only salt and pepper juice and zest of ½ lemon olive oil
3 kg whole picanha with a good cap of fat
1 Mix the garlic, rosemary, salt, pepper, lemon juice and zest with enough olive oil to make a paste.
2 Score the fat layer and rub the paste over the fat (this creates a good crust). Rub some of the paste on the meat. Leave to marinate for at least 4 hours, preferably overnight, turning 2-3 times.
3 Seal the meat over hot coals then braai, with the fat side down, over lower heat for 45-60 minutes (55 °C internal temperature).
SERVES 8 Preparation
10 min Marinating 4 hours or overnight Braaiing 45-60 min