Known as Brazil's most expensive steak, this recipe is gonna put a smile on every face around the dinner table (and make some jaws drop as well)!
Pro tip: don't even think about making these without the chimichurri sauce, or you'll be missing out on some serious flavor!
This one’s going to be a party in your mouth - so let’s get right into it! First up, the Chimichurri sauce, which is going to be both our marinade and topping for the steaks. Grab your food processor, and add your shallot(s), Fresno chile or red jalapeño, garlic cloves, parsley, red wine vinegar, oregano salt and pepper to taste. Blend to a rough blend, then add the olive oil and mix well.
With the chimichurri ready, go ahead and put the meat in a large enough zip top bag, in which it’s going to marinate. Pour the chimichurri on top, saving ⅓ for later. Seal the bag, and gently massage it to get the marinade evenly distributed. Let the sauce work its magic - in the meantime, you can go ahead and prepare the pit!
The grill/smoker needs to be prepped for 2-zone cooking. We added a couple chunks of hickory wood for smoke, but you can add anything you like. Get the picanha steaks out of the marinade and throw them right on the indirect side of the grill.
Hit with your favorite spice blend (we went with Texas Beef), and let them cook to an internal temperature of 100ºF (38ºC). Then move them over to direct heat and sear to a temp of 127ºF (53ºC).
Get the picanha off the cooker, and rest for 10-15 minutes loosely tented in foil. Then slice into medallions, and garnish them with some of the chimichurri you made earlier (don’t use the stuff from the marinade, obviously!)
Catch you on the next recipe!
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