Picanha steak

Description of Picanha steak

Picanha (cut from the rump) is according to many meat lovers the most delicious part of the animal. It owes its taste to the the beautiful marbling and little fatty edge. This picanha comes from cattle that live on the vast green plains in Australia. They are fed grain for at least 120 days.

Box: One portion, a total of 300 grams.

The most delicious flavour combinations with Picanha

Go Argentinian and prepare the Picanha with homemade chimichurri; an Argentinian sauce for meat. Chimichurri is made with fresh parsley, oregano, garlic and chilli flakes. Picanha is also delicious with roasted shallots and cherry tomatoes. Go for Picanha if you're looking for a real taste sensation.

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100% beef


Nutritional values

Per 100 Gram.


Energy 691 kJ / 165 kcal
Fat 8,1 g
Saturated fat 3,5 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 23,0 g
Salt 0,0 g

BARBECUE: 5 minutes. *
Turn regularly.

GRILL: 5 minutes. *
Turn halfway.


* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.

Picanha with Argentine chimichurri

1-2 persons


  • 1 Picanha steak (approx. 300 gr)
  • 1/2 Bunches parsley
  • 1,5 Cloves garlic
  • 2 twigs Oregano
  • 1/4 tbsp Red chilli flakes or chilli shreds
  • 60 ml Olive oil
  • 15 ml Red wine vinegar
  • Oil or butter

Chop the parsley, oregano, garlic and chilli flakes fine. Mix everything together and add the olive oil and red wine vinegar. Leave the mixture (chimichurri) for a few hours to allow all the flavours to come into their own.

Heat a grilling pan and fry the Picanha in oil or butter until golden brown all around. Then yarn for another 5 minutes on low heat. Let it rest for another 5-10 minutes before serving.

Serve with a generous amount of traditional Argentine chimichurri.