Serves 6
The tastiest cut of steak we have tried recently is picanha which comes from the cap of the rump or sirloin. The coffee spice rub compliments it perfectly.
Recipe Category
Products in this recipe

Braai & Grill Seasoning

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.