Picanha with Chimichurri Sauce 👨‍🍳🍷 Recipe

Picanha with Chimichurri Sauce 👨‍🍳🍷 Recipe

Prepare this picanha with chimichurri sauce, grilled to perfection and served with a fresh sauce of herbs, garlic, and chili pepper. An intense and flavorful recipe that will be a hit at your next barbecue.

Ingredients

1.2 kg picanha

1 pinch salt

1 pinch ground black pepper

1 sprig fresh parsley

3-4 cloves minced garlic

1 fresh red chili pepper

1 pinch oregano

80 ml red wine vinegar

150 ml extra virgin olive oil

Preparation

Start by preparing the chimichurri sauce so that the flavors have time to develop. In a bowl, combine the finely chopped fresh parsley, minced garlic, chopped chili pepper, and dried oregano. Add the red wine vinegar and a pinch of salt. Mix well and let it sit for about 10 minutes. This helps to lightly "cook" the garlic and hydrate the oregano.

Add the olive oil and freshly ground black pepper. Mix everything very well with a spoon. Taste and adjust the salt and pepper if necessary. Cover and let the sauce rest at room temperature for at least 30 minutes before serving.

While the sauce rests, prepare the charcoal grill. The goal is to have very hot, glowing embers, without open flames. The grill should be very hot and clean. Remove the picanha from the refrigerator about 30-40 minutes before grilling so that it reaches room temperature. Dry the entire surface of the meat very well with absorbent paper.

With a sharp knife, cut the picanha into thick slices (about 3-4 cm thick), cutting with the grain of the meat. Season the picanha steaks generously with coarse salt on both sides. If you like, add a little black pepper as well.

Place the steaks on a very hot grill and cook for about 2 to 4 minutes.

Turn the steaks over and grill for another 2 to 4 minutes on the other side, for medium-rare (pinkish). Adjust the time to your preference, but be careful not to overcook the picanha.

Remove the steaks from the grill and place them on a cutting board. Let the meat rest for 5 to 10 minutes before slicing. This step is crucial for the juices to redistribute and the meat to become tender.

After resting, slice each steak thinly, this time cutting against the grain. You will notice that the meat becomes incredibly tender.

Serve the picanha slices immediately, generously drizzled with chimichurri sauce.