welcome to free to cook in this episode we're gonna be cooking pacaya pacaya is a popular cut a steak in Brazil also known here as the rump cap this cut of steak is extremely tender and when cooked on the spit it melts in your mouth to start you need a pacaya or a rump cap it's not as common in Australia or in the US as it's normally used for rump steaks the ideal size you want is about 1.5 kilos or 3.5 pounds first trim off any excess fat and silver skin from the bottom now when it comes to slicing you want to follow the fibers slice into three or four pieces of steak about two inches thick these are some good-looking steaks next take your spit Pole and poke it through the thickest side of the meat fold it over and push the pole through the other side season with salt flakes this is all we're gonna use this season the steak because there's a huge amount of natural flavor make sure you don't get any of that salt on the fat otherwise you end up with Saudi tasting fat that winter and make the meat even saltier let this sit for fifteen or twenty minutes to let the salt do its thing next slide a chimney a charcoal I'm using cleany charcoal place the steak over the charcoal and start up your spit let the pacaya cook for 15 or 20 minutes so the outside can caramelize and the fat starts to render I'll let you just enjoy the next beer once the outside layers cooked slice off the edge of the steak it's beautifully medium-rare as this is the dish you eat as you go place the pacaya back over the charcoal and let it continue to cook season again with salt cook slice and repeat over and over there you have it pacaya this steak is melt-in-your-mouth amazing this is a type of meal you and a bunch of friends can sit around for a couple hours and slowly eat your way through those steaks if you found this recipe hopeful don't forget to share subscribe to the channel like us on facebook follow us on instagram if you have any recipe suggestions leave them in the comments