Picanha and sweet potato wedges ()Picanha and sweet potato wedges () © Copyright

Picanha and Sweet Potato Wedges recipe

Andre and Anderson Queiroz are the brains behind the website Brazilian Chef (www.brazilianchef.co.uk). Having grown up in Minas Gerais, in South Eastern Brazil, the brothers are masters of the “massive meat feast” barbecue: “It’s part of our culture. The meat keeps on coming till the early hours. Our barbecues end when the last guest leaves!”

Andre and Anderson reckon they could be ex-communicated from Brazil for sharing this, but they recommend a cut of meat called Picanha. Popular in South America, the Queiroz boys say it’s cheaper – and tastier – than sirloin. It’s sometimes known as Rump Cap in the UK.

Why should you eat it? “Red meat is a great source of zinc and iron, which help maintain energy levels. It’s also full of protein, and amino acids, which help repair muscle tears.”

Picanha and Sweet Potato Wedges

Ingredients (serves 4+) 

  • Whole picanha
  • 4 x sweet potatoes
  • 360g tomatoes
  • Bunch spring onions
  • 1 onion
  • Bunch coriander
  • Bunch rosemary
  • 1 lime
  • Olive oil
  • 200g natural yoghurt (optional)


You can pan fry the picanha steak, but if you want to take it to the next level, then charcoal grill it on a barbecue for best results. 

  1. Parboil and marinate the sweet potato wedges in rosemary, salt and pepper. Roast in the oven.
  2. Trim any membranes at the bottom of the steak.
  3. Cut the steaks 1.5-2 inches thick (cut the steak with the grain).
  4. Put plenty of rock salt on each steak, and let it marinate for 30 minutes.
  5. Make the vinaigrette: finely chop tomatoes, onions, coriander and spring onions. Dress with olive oil, lime juice, salt and pepper
  6. Once the charcoal is white and hot, place the picanha steaks on grill.
  7. Cook for five minutes each side, finishing with two minutes on the fat side. Try to avoid the flames and don’t move the steaks around.
  8. Let the steak rest for a few minutes, then slice thinly against the grain.
  9. Serve it all together. If you’d like a dip for the sweet pots, combine natural yoghurt with salt, pepper and lime.


Picanha and sweet potato wedges ()


Buy the picanha from Brazilian butchers or online at turnerandgeorge.co.uk. Alternatively, use rump steak.


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