Entre Todos Rump Cap/ Picanha

The Argentinian rump cap is a flavorful, tender cut of beef that embodies the country's rich grilling traditions and love for high-quality, grass-fed beef. Whether cooked whole or sliced into steaks, it is a centerpiece of the asado and a testament to Argentina's world-renowned barbecue culture.

Culinary sugestions

1. Grilled Whole: The rump cap is often cooked whole over a wood or charcoal fire, with the fat cap facing upward to allow the fat to slowly render and baste the meat.

2. Sliced into Steaks: It can also be cut into individual steaks (with the fat cap intact) and grilled over high heat to create a crispy exterior and a juicy, medium-rare interior.

3. Simple Seasoning: Argentinians typically season the rump cap with just coarse salt (sal parrillera), allowing the natural flavor of the beef to shine.

4. Skewered: In some preparations, the rump cap is cut into strips, skewered, and grilled as part of a mixed barbecue.

Serving the Rump Cap:

• Slicing: After cooking, the rump cap is sliced against the grain to ensure tenderness. The fat cap is often left on for added flavor.

• Accompaniments: It is served with classic Argentinian sides like chimichurri (a tangy herb sauce), provoleta (grilled provolone cheese), ensalada mixta (mixed salad), or papas fritas (fried potatoes).

• Wine Pairing: A robust Malbec, ArgentinaΓÇÖs signature red wine, pairs perfectly with the rich, smoky flavors of the rump cap.