The best way to showcase of a beautiful cut of meat is to not get in its way. This recipe for the Brazilian steakhouse classic – picanha – uses smart butchery and a killer sauce that highlights the flavor of the meat.
1½ lb ButcherBox Whole Sirloin Cap
½ cup packed parsley roughly chopped,
reserve 3 Tbsp
½ cup packed cilantro roughly chopped,
reserve 3 Tbsp
1 serrano, cut in pieces (cut in half
lengthwise & remove seeds for milder
¼ cup lemon juice
½ cup + ½ cup of water
½ cup olive oil
1 clove garlic, minced
1 tsp salt
1 tsp fresh ground black pepper
Prepare a gas or charcoal grill for high heat grilling.
Slice the sirloin cap into steak strips. Place the cap fat-side down. With a long, sharp
knife, slice perpendicular to the grain into 1-inch wide steaks. Use the full length of the
knife in long, steady slices to ensure a clean cut.
Season strips with salt and pepper on all sides and rub with olive oil.
Skewer the strips. Fold each steak into a “C” shape, fat side facing out, and insert
skewer through both ends (¢). You should have enough strips to make 3 skewers with 2
pieces per skewer or 2 skewers with 3 pieces per skewer.
Prepare the chimichurri. In a blender, combine the parsley, cilantro, serrano, lemon
juice and ½ cup of water. Turn blender on high. If blades do not catch the mixture and
blend into a puree, open the top of the blender and slowly pour in more water until the mix
blends properly. The mixture should turn a bright green.
With the blender on moderate speed, incorporate the olive oil. Blend just until combined. Over-blending will make the olive oil bitter.
Once mixture is thoroughly blended, add the minced
garlic, salt, pepper and remaining
cilantro and parsley. Pulse to combine.
Grill the skewers 4-5 minutes a side or until an
internal temperature of 125° is reached.
The fat cap should brown and develop a beautiful crisp crust around the meat.
Remove from skewers and serve whole or sliced with the chimichurri drizzled over the