Chimichurri-Marinated Picanha

Servings

4 to 6

Prep Time

5 minutes

Cook Time

45 minutes

Cook up steakhouse flavor at home with a quick and easy technique for searing and then roasting the incredibly tender picanha steak. Our signature Snake River Farms x Just a Taste Chimichurri Seasoning does double-duty as a marinade and a sauce when mixed with a splash of olive oil and vinegar.

Author:

Kelly Senyei of Just a Taste

Ingredients

1 USDA Choice picanha
½ cup SRF x Just a Taste Chimichurri Seasoning
½ cup extra-virgin olive oil
1 tablespoon white wine vinegar

Directions

Preheat the oven to 375°F.
Bring the picanha steak to room temperature.
In a medium bowl, whisk together the Chimichurri Seasoning, olive oil and white wine vinegar. Set aside half of the mixture (as a sauce for serving) then rub the remaining mixture all over the piranha.
Place a large oven-safe cast-iron or stainless steel skillet over medium low heat. Add the piranha steak, fat cap side down, and cook until a majority of the fat has rendered.
Transfer the skillet to the oven and roast the piranha steak until it reaches your desired temperature. (Timing will depend on the thickness of your cut, but roughly 30 minutes for medium-rare.)
Remove the piranha steak from the oven and let it rest for 10 minutes before slicing against the grain and serving with the reserved chimichurri sauce.