You will need
2 T (30 ml) ground coffee
1 T (15 ml) coriander seeds
1 fresh chilli, sliced
2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
1 t (5 ml) ground cardamom
800 g picanha steak (cap of the rump or sirloin)
Place spice mixture into a mortar and grind well with the pestle.
Score the fat on the picanha and remove any sinew on the underside. Press the spice rub generously into the surfaces (both sides) of the steak.
Leave to stand for 45 – 60 minutes at room temperature.
When ready to cook, prepare medium hot coals.
Place steak on the braai grid, fat side down.
Cook and turn regularly until done to your liking.
Transfer steak to a wooden board and tent with foil, allow to rest for 10 minutes.
Slice into 1 cm thick slices.
Serve with salad.
Picanha steak is now freely available from good supermarkets and butchers.