Picanha with Chimichurri

Name: Picanha with Chimichurri
Prep time: 20 min
Cook time: 60 min
Total time: 20 min
Yield: 4
Ingredients: picanha; parsley; cilantro; garlic; red or white wine vinegar; olive oil; lime; salt; pepper; red pepper flakes

20 mins prepServes 4

This recipe features a perfectly reverse-seared picanha steak infused with mesquite woodchip flavors, complemented by a vibrant chimichurri sauce. The process involves smoking the meat to impart flavor before searing it to achieve a desirable crust, resulting in a flavorful and juicy steak that's perfect for any barbecue lover.

4 servings

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Instructions

1: Trim and season your picanha.

2: Place a foil packet of wood chips onto your grill at medium high heat.

3: Once the foil packet starts smoking, place the picanha on the indirect side and close the lid.

4: Smoke your picanha until it reaches an internal temp of 120 degrees.

5: Sear on high heat until it reaches 130-135 degrees.

6: Rest for 10 minutes and slice.

7: Prepare the chimichurri by mixing finely chopped parsley, cilantro, minced garlic, red or white wine vinegar, olive oil, juice of lime, and seasoning with salt, pepper, and optional red pepper flakes.

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Picanha with Chimichurri

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