Reverse Seared Picanha with Chimichurri Sauce

Picanha has long been served as a rotisserie item in many Brazilian Steakhouse around the world.  Did you know that you can make the same quality meal in your own backyard for a fraction of the price?  Follow along with this video and recipe and see how easy and delicious it is for yourself! 

Recipe Type- Beef – Picanha

Skill Level- Intermediate

Grill Time- 40 Minutes

Method- Reverse Sear

Number of Servings- 4-6

INGREDIENTS:

FOR THE STEAK:

FOGO Premium Charcoal- The First Ingredient

1 Whole Picanha

Seasoning of your Choice- You can use Kosher Salt & Pepper or the rub of your choice

FOR THE CHIMICHURRI:

1 shallot, chopped fine

1 Red Jalapeno, chopped fine (remove stems and seeds for less heat)

4 Garlic Cloves, chopped fine

½ Cup Red Wine Vinegar

1 tsp Kosher Salt

½ Cup finely chopped cilantro

 ¼ Cup finely chopped Parsley

¾ Cup Extra Virgin Olive Oil

RECIPE:

1. Fill your grill with FOGO Charcoal and prepare for 2 zone cooking over a medium hot fire.
2. Mix all ingredients for the chimichurri sauce in a bowl and set aside.  The sauce should be slightly runny
3. Score the fat cap in a diamond pattern deep enough to just reach the meat
4. Take note and mark which way the grain is running in the picanha.  This is important!
5. Season the picanha liberally with your seasonings, making sure to get the seasonings down into the scored fat cap.
6. Place the picanha on the indirect side of the grill with the fattest side closest to the fire.
7. Cook the picanha until the internal temperature reaches 125°.
8. Remove the meat from the grill and allow the fire to build to a much higher heat for searing.  Allow the steaks to rest for a minimum of ten minutes while the grill is heating up
9. Using two fingers as a measurement, slice the picanha WITH THE GRAIN into individual steaks.
10. You can add more seasoning to the cut side of each steak if you choose to, it is optional.
11. Place each steak, cut side down onto the direct side of the grill and sear it for one to one and a half minutes per side.  You are simply trying to get some char and marks on the steak
12. Remove the steaks to a cutting board.  Slice each steak across the grain and top with 1-2 tbsp of the chimichurri.