BBQ Brazilian Picanha Steak With Chimichurri Sauce

Introduction

Brazilian Picanha steak is a popular and delicious cut of beef that is known for its tenderness and rich flavor. When paired with a tangy and flavorful chimichurri sauce, it creates a mouthwatering combination that is perfect for a BBQ gathering or a special dinner. Here is a step-by-step guide on how to prepare this delectable dish.

Ingredients

• 1.5 kg (3.3 lbs) Picanha steak
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 tablespoon of paprika
• 1 tablespoon of dried oregano
• 1 tablespoon of red wine vinegar
• For the Chimichurri sauce:
• 1 cup fresh parsley leaves, finely chopped
• 4 cloves of garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

Preparing the Picanha steak

1. Start by trimming any excess fat from the Picanha steak, leaving a thin layer to enhance the flavor.
2. In a small bowl, combine minced garlic, olive oil, salt, black pepper, paprika, dried oregano, and red wine vinegar to create a marinade.
3. Rub the marinade all over the steak, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for maximum flavor.

Grilling the Picanha steak

1. Preheat your grill to medium-high heat.
2. Place the marinated Picanha steak on the grill and cook for about 5-6 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
3. Remove the steak from the grill and let it rest for a few minutes before slicing.

Preparing the Chimichurri sauce

1. In a small bowl, combine finely chopped parsley leaves, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper.
2. Stir well until all the ingredients are fully incorporated.

Serving

Once the Picanha steak has rested, slice it against the grain into thin strips. Serve the steak with a generous drizzle of chimichurri sauce on top. This dish pairs well with grilled vegetables, roasted potatoes, or a fresh green salad. Enjoy!