This delicious Brazilian-style Grilled Picanha Steak with Chimichurri Sauce is sure to be a hit at your next barbecue. The picanha steak is a succulent cut of beef that is typically grilled over an open flame, and the accompanying chimichurri sauce is a tangy, herb-filled condiment that adds a pop of flavor to the steak. This recipe is sure to make a lasting impression on your guests – they won’t be able to get enough!
Grilled Picanha Steak with Chimichurri Sauce Recipe (Metric):
Ingredients:
- 2 x 1.2 kg Picanha steaks
- 2 tablespoons of olive oil
- 2 teaspoons of sea salt
- 1 teaspoon of freshly ground black pepper
Chimichurri Sauce:
- 1/2 cup of extra-virgin olive oil
- 1/4 cup of white wine vinegar
- 1/4 cup of freshly chopped parsley
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
Instructions:
- Begin by preparing the steak. Rub the steaks with olive oil, then season with salt and pepper.
- Preheat your grill to medium-high heat. Once the grill is hot, place the steaks on the grill and cook for 8-10 minutes per side, or until the steak has reached your desired level of doneness.
- While the steak is cooking, prepare the chimichurri sauce. In a medium bowl, whisk together the olive oil, vinegar, parsley, garlic, oregano, salt, and pepper. Taste and adjust the seasoning as needed.
- Once the steaks have cooked, remove them from the grill and let them rest for 5 minutes.
- Slice the steaks and serve with the chimichurri sauce.
Enjoy!