1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern
4 tbsp olive oil, for cooking
For the barbecue sauce
100ml/3½fl oz tomato ketchup
50ml/2fl oz cider vinegar
40g/1½oz soft dark brown sugar
1 tsp chilli powder
3 garlic cloves, crushed
2 tsp smoked paprika
2 tbsp Worcestershire sauce
1 tsp English mustard
For the fried pickles
oil, for deep-frying
100g/3½oz plain flour
1–2 tbsp hot sauce
6 dill pickles, drained, dried and sliced lengthways
To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight.
To make the barbecue sauce, mix the ingredients together in a bowl.
Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat.
Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest.
Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper.
Serve the steaks alongside the barbecue sauce and deep-fried pickles.
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