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Roasted Rump Cover Steak with a Garlic and Aromatic Herbs Crust

Meat A- A+

Preparation Time: QUICK
Serves: 4


  • 1kg Whole 'Picanha' (Rump Cover Steak)
  • 25g Chopped Garlic
  • 1dl Gallo Mild Extra Virgin Olive Oil
  • Thyme, to taste
  • Parsley, to taste
  • Salvia, to taste
  • Rock Salt, to taste
  • Pepper from the Mill, to taste

Mix the ingredients for the aromatic crust (salt, garlic, aromatic herbs, pepper and half of the Gallo Mild olive oil).
On the top side of the 'Picanha' (where the fat is) cut crosses so that the fat is open as far down as the meat.
Rub the aromatic mixture and place in a 180ºC preheated oven with the fat on the top. That way the juices from the crust will season the meat. When taking out of the oven, after 20' baking, add the remaining Gallo Mild olive oil. Slice and serve with a rich rice of vegetables or brown beans.
Serve with the sauce of the roast.

For each kilo of meat count on 20' in the oven at 180ºC

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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