Picanha with Chimichurri Sauce
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Author:
Cowboy Kent Rollins
Servings
8
Prep Time
10 minutes
Cook Time
0 minutes
This recipe was featured in Season 1 of Cast Iron Cowboy when Kent & Shannon cooked for Diamond A in Arizona.
Ingredients
Picanha Steak
- 6 pounds picanha steak
- Juice of 4 limes
-
Original Seasoning
Chimichurri sauce
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ cup finely chopped parsley
- 4 garlic cloves minced
- 1 tbsp red pepper flakes,
- 1 teaspoon mexican oregano
- 1 teaspoon sea salt
- 1 teaspoon coarse ground black pepper
Directions
- Cut the picanha into 1-inch-thick steaks, slicing against the grain. Rub the lime juice evenly over both sides of each steak.
- Season generously on both sides, including the fat cap. Place the steaks in a zip-top bag and refrigerate for at least 4 hours.
- Remove the steaks from the refrigerator 45 minutes before cooking. Shape each steak into a “C” with the fat cap on the outside and skewer to hold the shape.
- Preheat the grill to 350°F. Place the skewered steaks on the indirect side of the grill and cook for about 5 minutes per side.
- Add mesquite chunks to the direct side of the grill and let them catch fire. Once they’re burning, move the steaks directly over the heat and sear for about 2 minutes per side, or until the internal temperature reaches 125°F for medium-rare.
- Let the steaks rest for 4–5 minutes. Remove the skewers and serve with chimichurri sauce.
Chimichurri
In a bowl, combine all chimichurri ingredients and mix well. Refrigerate for at least 2 hours (or overnight) to enhance flavors