Picanha Steak with a Cayenne and Herb Rub Picanha Steak with a Cayenne and Herb Rub

Picanha Steak with a Cayenne and Herb Rub

Enjoy this tasty midweek steak treat that is prepped and on the table in under 30 minutes.  The quick and easy cayenne and herb rub is a great combination on the steak.  Serve with a pineapple and tomato salsa on the side.

prep time
20 mins

cook time
8 minutes

2 people

Based on a 2cm thick steak

To Cook Rare: Rare: 2½ minutes on each side

To Cook Medium: Medium: 4 minutes on each side

To Cook Well Done: Well done: 6 minutes on each side


  • 2 lean picanha, bone-in sirloin or centre cut steaks
  • 2 teaspoons oil
  • For the Cayenne and Herb Rub:

  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic salt
  • Freshly milled black pepper
  • For the Pineapple Tomato Salsa:

  • 50g fresh pineapple pieces, finely diced
  • 6 cherry or plum tomatoes, diced
  • ¼ small red onion, peeled and finely chopped
  • Zest and juice of ½ lime
  • 2 teaspoons extra virgin rapeseed or olive oil
  • Small handful freshly chopped coriander leaves


  1. Remove the steaks from the fridge at least 1 hour before cooking, if time allows, transfer to a large plate, cover and bring up to room temperature.
  2. In a small bowl mix all the salsa ingredients together, cover and set aside at room temperature until required.
  3. In a small bowl mix together the rub ingredients and scatter over a large shallow plate.
  4. Heat a non-stick griddle pan over a moderate heat without any oil until hot.   Meanwhile, brush the steaks on both sides with the oil and the rub.
  5. Cook the steaks according to your preference.  Remove from the pan, transfer to a warm plate, cover and leave to rest for a few minutes.
  6. Serve the steaks with crusty bread and the pineapple tomato salsa.


The steaks can be cooked on a prepared barbecue or under a preheated moderate grill too.