Dynamite Picanha Skewers

• 1.2 kg picanha (rump cap), fat cap left on
• Coarse rock salt
• 3 tbsp Dynamite
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Skewers

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Method

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1. 01Cut the picanha across the grain into thick slices, about three fingers wide, keeping the fat cap on each one.
2. 02Bend each slice into a C and thread it onto the skewer so the fat cap faces out along the edge.
3. 03Salt heavily with coarse salt on all sides. Let it stand 10 minutes, then knock off the excess.
4. 04Grill over high direct heat, fat side to the fire first, turning every few minutes until the cap is crisp and deep brown.
5. 05Rest the skewers 5 minutes. This is not optional.
6. 06Whisk the Dynamite with the vinegar and oil and spoon it over the sliced meat at the table.