Angus Picanha With Jalapenos & Chimichurri Recipe
Certified Angus beef picanha served with jalapenos and chimichurri sauce.
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Ingredients
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Main Ingredients
Method
Cooking Directions
- 1
Prepare Chimichurri Sauce
In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.
- 2
Prepare the Picanha
Trim any excess fat from the picanha, if necessary. Score the fat cap in a crosshatch pattern to help it render while cooking.
- 3
Cook the Picanha
Heat a grill or cast-iron skillet over medium-high heat. Season the picanha generously with salt and black pepper. Place the picanha fat-side down on the grill or skillet and sear for about 5-7 minutes until the fat is crispy. Flip and cook for another 10-15 minutes for medium-rare, adjusting time for desired doneness.
- 4
Prepare Jalapenos
While the picanha is cooking, slice the jalapenos and remove seeds if desired for less heat.
- 5
