Picanha with bundle mushrooms and turnips

Picanha with bundle mushrooms and turnips

Picanha prepared with garlic, rosemary, and lemon, served with vegetables and mushrooms.


  • 1 piece of Picanha
  • 6 cloves of garlic
  • 3 sprigs of rosemary
  • 1 piece of lemon
  • 250 grams of bundle mushrooms
  • 250 grams of turnips


  • 1. Clean the rump cap and remove some of the fat from the top so that there is still a layer of fat of approximately 5 mm on the meat.
  • 2. Using a sharp knife, make holes and alternately insert half a clove of garlic or a piece of rosemary into each hole, slice the lemon and distribute it over the meat.
  • 3. Cook the meat on the barbecue indirectly at a temperature of 110 degrees Celsius until the core temperature reaches 52 degrees Celsius, with the fat side up, allowing the fat to melt and penetrate the meat along with the flavors of the garlic, rosemary, and lemon.
  • 4. Approximately the last 15 minutes, place the sliced bundle mushrooms and turnips in a cast iron dish under the meat so that the fat and juices from the meat drip onto them and smother the vegetables.
  • 5. Now grill the picanha over direct heat on the grill with the fat side down and then with the meat side, until golden brown on both sides. Let the meat rest wrapped in aluminum foil for 5 minutes.
  • 6. Slice the meat into thin slices.
  • 7. Place them on a large platter and season with coarse sea salt and ground pepper.
  • 8. Arrange the vegetables and mushrooms over the meat.