Picanha Steak with Red Chimichurri and Grilled Vegetables
Nathan Michael & Julia Flowers
4 to 6
20 minutes
20 minutes
Picanha
The Brazilian Picanha might just be one of the most
underrated steaks (with the additional perk of it being priced great for small
groups too!). Not only is this cut of meat the perfect ratio of
meat-to-fat-cap, but it even looks photogenic too. After all, Brazilians have
always been ahead of the curve on charm. Drizzle this steak with a little
chimichurri sauce (dare I say you try our red version?) and this recipe will
keep you coming back again and again. A perfect summer staple. Who needs
take-out when you can travel around the world with SRFs?
Ingredients
- 1 American Wagyu Black® picanha
- salt and pepper
- 2 zucchini, sliced lengthwise
- 1 small eggplant, sliced into rounds
- cherry tomatoes
- 1 bunch of asparagus, trimmed
- Artichokes, trimmed and boiled
- 1 cup of roasted red peppers
- 2 to 3 garlic cloves
- 1/4 cup of red wine vinegar
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup parsley leaves
- 2 teaspoons of smoked paprika
- ½ to 1 teaspoon red pepper flakes
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of Olive Oil
Directions
- Lightly oil the vegetables with olive oil and season with salt.
- Slice the meat into medium-thick (2 to 3 inch) steaks. Make sure to cut towards the grain, as you will be cutting against the grain when these pieces are finished cooking.
- Season each piece with kosher salt and pepper.
- Smoke Picanha at 225°F until hitting an internal temperature of 110°F. Remove and sear over cast iron until internal temperature hits 125°F (roughly 2 minutes on each side).
- Remove from heat and let sit for 10 minutes before slicing.
- Start grilling the vegetables as soon as you start the sear or when the steak is resting.
- Blend everything except the olive oil on low until blended but not pureed.
- Stir in olive oil, set aside.