Name: Picanha with Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 6 pounds picanha steak; Juice of 4 limes; Original Seasoning; 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

Picanha with Chimichurri Sauce

Rated 5.0 stars by 1 users

Author:

Cowboy Kent Rollins

Servings

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.

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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

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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