Ingredients

• 1 rump tip (picanha), clean but with a layer of fat of approximately 0.5 cm.
• QBA Fine Flavored Green Salt, to taste
• Meat thermometer
• Compound butter

Preparation

1. Clean off excess tissue and fat, but leave a thin layer of fat (that's the key to the flavor!).
2. Season generously with QBA Fine Green Salt all over.
3. Insert the thermometer into the thickest part of the cut.
4. Cook until it reaches an internal temperature of 145°F / 63°C .
5. Let it rest for 10–15 minutes before cutting so that it retains all its juices.
6. Slice against the grain and, to break it all up, place a slice of melted compound butter on top.