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Wood-fired Picanha + fresh chimichurri is a combination that never misses.
Here's how to make it:
🔥Score the fat cap in a crosshatch pattern and season generously with kosher salt.
🔥Smoke at 225°F until the internal temperature reaches 115°F (about 1½ hours). Rest for 15–20 minutes.
🔥Sear fat-side down in a ripping-hot cast iron skillet until the fat renders and develops a deep crust. Sear the remaining sides until the internal temperature reaches 130°F, then rest another 15–20 minutes.
🔥While the steak rests, make the chimichurri
CHIMICHURRI
¾ cup chopped parsley
¼ cup chopped cilantro
1 diced sweet red pepper
3–4 cloves minced garlic
Juice of 1 lemon
A splash of red wine vinegar
Olive oil
Salt to taste
Slice against the grain, spoon over the chimichurri, and enjoy.
Recipe by @maeshomesweethome.
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