Grilled Picanha With Chimichurri
Procedure
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 removed 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.
Ingredients
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
1/2 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
1/2 cup olive oil splurge and get a highquality oil
1/2 cup red-wine vinegar
2/3 cup water
4 Fitch Ranch Premium Dry Picanha steaks
black pepper to season steaks
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20 Minutes
20 Minutes
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