Picanha steak is a prized cut in South America and the most popular cut in the churrascarias of places like Sao Paulo.
Traditionally it is cooked on skewers over a grill (something we will be revisiting once the BBQ season gets underway) and served with a refreshing salsa type sauce called Chimichurri.
The Picanha is a lean cut so best served rare to medium-rare, anymore and it will start to go a little tough. As always if serving for more than one go for a double cut steak and share.
Here is our take on the Chimichurri, it can also be used as a marinade or for basting during cooking. Like all traditional recipes old family versions handed down tend to have their own twists, so feel free to experiment.
Ingredients
Serves 2
Chimichurri
- 100ml Olive oil
- Salt & peper
- 50g parsley – finely chopped
- 1 tbsp dried oregano
- 3x garlic cloves – finely chopped
- 1x shallot – finely chopped
- 1x green chilli – deseeded & finely chopped
- 2 tbsp red wine vinegar
600g Picanha Steak
Method
- Combine all of the Chimichurri ingredients in a small bowl. Let them marinade in the oil for at least 10mins, preferably much longer to allow the flavours to infuse.
- Take the steak out of the fridge a good 30 minutes before cooking. Follow our useful guide for cooking the perfect steak here.
- Once the steak has rested, slice across the grain and plate with the Chimichurri spooned down the centre of the cuts.
- Serve with fries and other preferred steak trimmings.