Picanha Recipe
Brazilian-style grilled beef with chimichurri.
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Ingredients
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For the Picanha
For the Chimichurri
Method
For the Picanha
- 1
Prepare the Beef
Take the picanha beef cut and trim any excess fat, leaving a thin layer of fat on one side for flavor. Cut the meat into large steaks, about 1-1.5 inches thick.
- 2
Season the Meat
Rub the steaks generously with kosher salt and black pepper. Let them sit at room temperature for about 30 minutes before grilling.
- 3
- 4
- 5
Rest the Meat
Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.
For the Chimichurri
- 6
Mix the Ingredients
In a mixing bowl, combine the chopped parsley, minced garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
- 7
Add Olive Oil
Gradually whisk in the olive oil until the mixture is well combined. Adjust seasoning to taste.
- 8
Serve
Serve the chimichurri alongside the grilled picanha for dipping or drizzling over the steaks.