Picanha Recipe
8oz picanha with a peppercorn crust, topped with salmoriglio (Italian chimichurri-parsley, chive, thyme, lemon, olive oil, garlic, vinegar, and chili) Cooked to guest's preference.
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Ingredients
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Meat
Peppercorn Crust
Salmoriglio Sauce
Method
Preparation of Picanha
- 1
Prepare the Picanha
Trim any excess fat from the picanha, leaving a thin layer for flavor. Cut the picanha into an 8 oz portion.
- 2
Season the Picanha
In a small bowl, mix the crushed black peppercorns and kosher salt. Rub the peppercorn crust mixture all over the picanha to coat evenly.
Making the Salmoriglio Sauce
- 3
Combine Ingredients
In a mixing bowl, combine the chopped parsley, chives, thyme, lemon juice, olive oil, minced garlic, red wine vinegar, and red chili flakes. Stir well to combine.
- 4
Adjust Seasoning
Taste the salmoriglio sauce and adjust the seasoning with more salt, pepper, or red chili flakes as needed.
Cooking the Picanha
- 5
- 6
- 7
Rest the Meat
Once cooked to your preference, remove the picanha from heat and let it rest for about 5 minutes before slicing.
Serving
- 8
Plate the Dish
Slice the rested picanha against the grain, and drizzle generously with the salmoriglio sauce before serving.
