The Grand Tour Story
The Grand Tour leaves Mexico behind and heads deep into South America, where Brazil greets us with warm
evenings, samba drifting through the streets, and the unmistakable smell of wood-fired churrasco floating across
neighbourhoods long before dinner begins.
We arrive in São Paulo just as families are gathering around glowing barbecue pits. Long skewers of picanha are
sizzling over open flames while waiters weave between tables carrying enough grilled meat to feed an army.
Our guide, Rafael, watches us staring at the thick fat cap on a beautiful piece of beef.
He laughs.
"That's not something you cut off."
"That's the best part."
After the first bite, we never questioned him again.
You’ll Need
For the Picanha
700g picanha (rump cap) or sirloin with the fat cap left on, cut into large cubes
2 tbsp olive oil 3 cloves garlic, finely grated, 2 tsp coarse sea salt
1 tsp cracked black pepper, 1 tsp smoked paprika, 1 tsp dried oregano, Juice of ½ lime
Brazilian Potato Tray
500g baby potatoes, halved
1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder
Sea salt, Black pepper
Chimichurri Butter
40g butter, melted, 1 tbsp chopped parsley
1 tbsp chopped coriander, 1 garlic clove, finely grated
Juice of ½ lime
Optional but dangerous
Grilled pineapple
Black beans
Brazilian rice
Cold Brazilian lager
Method
Preheat your air fryer to 200°C.
Pat the picanha dry thoroughly with kitchen paper.
In a bowl, combine the olive oil, garlic, sea salt, black pepper, smoked paprika, oregano and lime juice.
Toss the beef until every piece is evenly coated.
Toss the potatoes with the olive oil, smoked paprika, garlic powder, sea salt and black pepper.
Add the potatoes to the air fryer basket and cook for 10 minutes.
Push the potatoes to one side and arrange the beef cubes with the fat cap facing upwards wherever possible.
Air fry everything together for 8–10 minutes, shaking the potatoes once and turning the beef halfway through, until
the outside is deeply caramelised while the centre remains juicy.
Meanwhile, stir together the melted butter, parsley, coriander, garlic and lime juice.
Drizzle the chimichurri butter over the hot steak bites immediately before serving.
Serve with the crispy potatoes and grilled pineapple if using.