Brazilian Picanha with Spicy ChimiChurri Sauce

  • PREP: 30min

  • COOK: 1h 5min

  • SERVES: 4

  • PREP: 30min

  • COOK: 1h 5min

  • SERVES: 4

  • Beef

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.

Ingredients (15):

  • Picanha:
  • 1½ lb ButcherBox Whole Sirloin Cap
  • Salt
  • Pepper
  • Olive Oil
  • Chimichurri:
  • 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 sauce)
  • 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

Directions:

  1. Prepare a gas or charcoal grill for high heat grilling.
  2. 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.
  3. Season strips with salt and pepper on all sides and rub with olive oil.
  4. 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.
  5. 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.
  6. With the blender on moderate speed, incorporate the olive oil. Blend just until combined. Over-blending will make the olive oil bitter.
  7. Once mixture is thoroughly blended, add the minced garlic, salt, pepper and remaining cilantro and parsley. Pulse to combine.
  8. 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.
  9. Remove from skewers and serve whole or sliced with the chimichurri drizzled over the top.

Happy Eating!

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