Ingredients

• 1.2-1.5 kg Picanha (top sirloin cap)
• to taste Coarse sea salt
• to taste Freshly ground black pepper
• 60 ml Cachaça
• 30 ml Fresh lime juice
• 30 ml Honey
• 1/2 tsp Chili flakes (or chopped malagueta pepper)
• 1 tbsp Olive oil
• 2 large Ripe mangoes, diced
• 1/2 Red onion, finely chopped
• 1 Malagueta pepper (or jalapeño), deseeded and finely chopped
• 30 ml Fresh cilantro, chopped
• 15 ml Fresh lime juice
• 15 ml Apple cider vinegar
• 15 ml Cane sugar
• 1 Pinch of salt

Instructions

1. 1

   Prepare the picanha: Score the fat cap in a crosshatch pattern without cutting into the meat. Season the meat generously with salt and pepper. Let it rest at room temperature for 30 minutes.

2. 2

   Prepare the chutney: In a bowl, combine all chutney ingredients. Taste and adjust seasoning if necessary. Let it rest for flavors to meld.

3. 3

   Prepare the glaze: In a small saucepan, combine cachaça, fresh lime juice, honey, chili flakes, and olive oil. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes until the mixture thickens slightly.

4. 4

   Preheat the grill: Prepare a charcoal grill for medium-high heat (or a gas grill). Brush and oil the grates.

5. 5

   Grill the picanha: Place the picanha fat-side down on the hot grill. Sear for 5-7 minutes until the fat is crispy. Flip the meat and grill the other side for 5-7 minutes.

6. 6

   Glazing and finishing: Baste the picanha with the cachaça glaze. Continue grilling, flipping and basting every 2-3 minutes, until the meat reaches the desired doneness (approximately 135-140°F / 57-60°C for medium-rare).

7. 7

   Rest and slice: Remove the picanha from the grill and let it rest on a cutting board for 10-15 minutes before slicing against the grain.

8. 8

   Serve: Serve the sliced picanha accompanied by the spicy mango chutney.