PICANHA STEAK WITH RED CHIMICHURRI AND GRILLED VEGETABLES

By: Nathan Michael & Julia Flowers

The Brazilian Picanha might just be one of the most underrated steaks (with the additional perk of it being priced great for small groups too!). Not only is this cut of meat the perfect ratio of meat-to-fat-cap, but it even looks photogenic too. After all, Brazilians have always been ahead of the curve on charm. Drizzle this steak with a little chimichurri sauce (dare I say you try our red version?) and this recipe will keep you coming back again and again. A perfect summer staple. Who needs take-out when you can travel around the world with SRFs?

Ingredients

Picanha

  • 2.5 pounds of SRFs Picanha Buy Now
  • salt and pepper
  • Any seasonal vegetables can be used here to grill:
  • 2 zucchini (sliced lengthwise)
  • 1 small eggplant (sliced into rounds)
  • cherry tomatoes
  • 1 bunch of asparagus (trimmed)
  • trimmed and boiled artichokes

red chimichurri

  • 1 cup of roasted red peppers
  • 2-3 garlic cloves
  • 1/4 cup of red wine vinegar
  • 1/4 cup lemon juice (freshly squeezed)
  • 1/2 cup parsley leaves
  • 2 teaspoons of smoked paprika
  • ½ -1 teaspoon red pepper flakes
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 cup of Olive Oil

Picanha

lightly oil the vegetables with olive oil and season with salt
Slice the meat into medium-thick (2-3 inch) steaks. Make sure to cut towards the grain, as you will be cutting against the grain when these pieces are finished cooking.
Season each piece with kosher salt and pepper.
Smoke Picanha at 225 degrees until hitting an internal temperature of 110 degrees. Remove and sear over cast iron until internal temperature hits 125 (roughly 2 minutes on each side).
Remove from heat and let sit for 10 minutes before slicing.
Start grilling the vegetables as soon as you start the sear or when the steak is resting.

red chimichurri

Blend everything except the olive oil on low until blended but not pureed.
Stir in olive oil, set aside.