Grilled Picanha with Chimichurri
Delicious, flavorful cut of steak with acidic and herbaceous sauce.
Servings 4 People
Ingredients
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh oregano
- ½ cup chopped fresh cilantro
- 4-5 cloves minced garlic
- 1 minced shallot
- 1 TBS crushed red pepper flake add more to increase the heat to personal preference
- 1 TBS coarse kosher salt You'll need an additional large pinches to season your steaks
- ½ cup olive oil splurge and get a high-quality oil
- ½ cup red-wine vinegar
- ⅔ cup water
- 4 one and a quarter-inch thick Picanha steaks
- black pepper to season steaks
Instructions
- Heat grill to medium-high heat.
- Pat steaks dry and season with a generous amount of kosher salt and fresh cracked black pepper.
- Grill on medium to high heat for two minutes each side.
- Remove and rest for 5 minutes.
- For Chimichurri combine all ingredients together in a bowl and thoroughly incorporate. Seal in a jar with a tight lid and refrigerate for up to 3 weeks. Chimichurri is the perfect condiment for nearly all grilled meats.