Jul 14 2026
Restaurants›Toro›Pichana Steak Recipe

Pichana Steak Recipe

Inspired by Toro
Time2h
Serves2

10 oz smoked Pichana, potatoes, chimichurri

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Ingredients

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Steak

Potatoes

Chimichurri

Method

Steak Preparation

  1. 1

    Season the Steak

    Rub the Pichana steak with olive oil, salt, and black pepper on all sides.

  2. 2

    Smoke the Steak

    Preheat your smoker to 225°F (107°C). Place the seasoned Pichana steak in the smoker and smoke for about 1.5 to 2 hours, or until it reaches your desired level of doneness.

Potato Preparation

  1. 3

    Prepare the Potatoes

    Wash and peel the potatoes, then cut them into wedges.

  2. 4

    Season the Potatoes

    In a bowl, toss the potato wedges with olive oil, salt, and garlic powder until evenly coated.

  3. 5

    Bake the Potatoes

    Preheat the oven to 425°F (220°C). Spread the seasoned potato wedges on a baking sheet in a single layer and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Chimichurri Preparation

  1. 6

    Make the Chimichurri

    In a food processor, combine the fresh parsley, cilantro, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until well combined but still slightly chunky.

  2. 7

    Adjust Seasoning

    Taste the chimichurri and adjust the seasoning with more salt or red pepper flakes if needed.

Serving

  1. 8

    Plate the Dish

    Slice the smoked Pichana steak against the grain. Serve it alongside the crispy baked potatoes and drizzle the chimichurri over the top.

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