Grilled Picanha with Chimichurri Sauce

Ingredients

• 1.5 kg (3.3 lbs) picanha (top sirloin cap) 1.5 kg (3.3 lbs) picanha (top sirloin cap)
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup olive oil 1/4 cup olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Score the fat cap of the picanha in a crisscross pattern.
3. 3.
   In a small bowl, combine the salt, black pepper, and minced garlic.
4. 4.
   Rub the seasoning mixture all over the picanha, ensuring it is evenly coated.
5. 5.
   Place the picanha on the grill, fat side down, and cook for about 15 minutes.
6. 6.
   Flip the picanha and continue grilling for another 10-15 minutes, or until the internal temperature reaches your desired level of doneness (medium-rare is recommended).
7. 7.
   Remove the picanha from the grill and let it rest for 10 minutes.
8. 8.
   While the picanha is resting, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using). Mix well.
9. 9.
   Slice the picanha against the grain into thin slices.
10. 10.
    Serve the grilled picanha with the chimichurri sauce on the side.

Treat your ingredients with care...

• Picanha — Make sure to score the fat cap of the picanha before grilling to allow the flavors to penetrate the meat. This will also help render the fat and create a deliciously crispy exterior.
• Chimichurri sauce — For a milder flavor, reduce the amount of garlic in the chimichurri sauce. Adjust the amount of red pepper flakes according to your spice preference.

Tips & Tricks

• Let the picanha rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Use a meat thermometer to ensure the picanha is cooked to your desired level of doneness.
• Experiment with different herbs and spices in the chimichurri sauce, such as cilantro or oregano, to add your own twist to the recipe.
• Serve the grilled picanha with traditional Brazilian side dishes like farofa (toasted cassava flour) and feijoada (black bean stew) for a complete Brazilian dining experience.
• Leftover grilled picanha can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the grilled picanha with the chimichurri sauce on the side, allowing each person to drizzle the sauce over their sliced steak according to their preference. Accompany the dish with traditional Brazilian sides like rice, black beans, and farofa for a satisfying meal.

Presentation advice

Arrange the thinly sliced picanha on a platter, showcasing its juicy and charred exterior. Garnish with fresh parsley or cilantro for a pop of color. Serve the chimichurri sauce in a small bowl alongside the picanha, allowing the vibrant green sauce to stand out.