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Smoky Brazilian rump cap with garlic rice and greens
Charred, smoky rump cap sliced thick over buttery garlic rice with quick-sautéed greens. Proper churrasco energy at home.
Serves 4Prep 20 minCook 30 minBeef
Containsdairy
Protein 22%Carbs 41%Fat 37%
About 620 kcal a serve — 34 g protein, 62 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Season the beef
Rub allPat the rump cap dry, rub all over with olive oil, coarse salt and smoked paprika, then leave to sit at room temperature for 15 minutes while the grill heats.
On the boardSeason →
Start the garlic rice
FluffyIn a rice cooker or pot, melt the butter and soften the onion and garlic for 2 minutes, then add the rinsed rice and 4½ cups water and cook until fluffy, about 20 minutes.
In the potCook rice →
20 min
Grill the rump cap
CharGrill the rump cap fat-side down first over high heat, then turn every few minutes for about 20–25 minutes until an internal 52–55°C for medium-rare. Rest on a board for 10 minutes.
Sauté the greens
BrightBlanch the broccoli florets for 2 minutes, drain, then toss in a hot pan with the spinach until just wilted and bright green.
Into the panSauté →
4 min
Slice and rest
Against grainSlice the rested rump cap against the grain into thick strips, catching the resting juices to spoon back over.
Plate up
Pile garlic rice on each plate, lay slices of beef alongside and add the greens. Spoon over resting juices.
Cook's noteDon't skip resting the beef — cut it too soon and all those juices run out onto the board instead of staying in the meat.
Estimated per serve
620 kcal · 34 g protein · 62 g carbs · 25 g fatestimates, within ~10%
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