Picanha Steak Board with Two Chimichurris
Picanha Steak Board with Two Chimichurris
Ingredients
For the Picanha Steak
- 1 picanha roast
- 1 tablespoon kosher salt
- 1 tablespoon pepper
For the Roast Red Chimichurri
- 1/2 cup roasted red peppers
- 2 garlic cloves
- 1/2 cup parsley
- 1/4 cup cilantro
- 1 1/2 teaspoons paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, to 1/3 cup
For the Green Chimichurri
- 1/2 cup parsley
- 1/4 cup cilantro
- 3 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
Instructions
- 1
Pat the picanha roast dry with paper towels. Season the roast with 1 teaspoon of kosher salt per pound of meat. Place the seasoned roast on a baking rack set inside a baking sheet, uncovered, and refrigerate for 4 to 24 hours. This dry brine step is optional but highly recommended for optimal flavor and tenderness.
⏱️ 10 min
- 2
While the picanha is brining or resting, prepare the Roast Red Chimichurri. In a food processor, combine the roasted red peppers, 2 garlic cloves, 1/2 cup parsley, 1/4 cup cilantro, 1 1/2 teaspoons paprika, 1/2 teaspoon red pepper flakes, 1 teaspoon cumin, and 1/2 teaspoon salt. Pulse until the ingredients are finely chopped but not pureed. Stir in 2 tablespoons of red wine vinegar and 1/4 to 1/3 cup of olive oil until well combined. Taste and adjust seasoning if necessary. Transfer to a bowl, cover, and chill until ready to serve.
⏱️ 10 min
- 3
Prepare the Green Chimichurri. Roughly chop 1/2 cup parsley, 1/4 cup cilantro, and 3 garlic cloves. In a medium bowl, combine the chopped herbs and garlic with 1 teaspoon oregano, 1 teaspoon red pepper flakes, and 1 teaspoon salt. Add 2 tablespoons of red wine vinegar and stir well. Gradually stir in 1/3 cup of olive oil until emulsified. Taste and adjust seasoning if necessary. Cover and set aside or chill until ready to serve.
⏱️ 10 min
- 4
When ready to cook, remove the picanha roast from the refrigerator. Prepare your grill for direct grilling over medium-high heat. Season the entire picanha roast with half of the remaining 1 tablespoon of kosher salt and 1 tablespoon of pepper.
⏱️ 5 min
- 5
Place the whole picanha roast, fat cap down, on the hot grill. Sear each side until a deep, rich color forms, about 4-6 minutes per side. Flip the roast every 2 minutes to prevent flare-ups and excessive burning of the fat cap. Once seared on all sides, remove the whole roast from the grill.
⏱️ 15 min
- 6
On a cutting board, cut the seared picanha roast into 1/2-inch thick steaks, slicing with the grain. Season these individual steaks with the remaining salt and pepper.
⏱️ 5 min
- 7
Return the individual seasoned picanha steaks to the hot grill. Grill until the desired internal temperature is reached. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Use a meat thermometer to check doneness. This will take approximately 2-4 minutes per side depending on thickness and grill temperature.
⏱️ 10 min
- 8
Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes before slicing. Arrange the sliced picanha steaks on a large cutting board. Serve family-style with the prepared Roast Red Chimichurri and Green Chimichurri on the side.
⏱️ 5 min
Kitchen Tools
Picanha Steak Board with Two Chimichurris
For the Picanha Steak
- 1 picanha roast
- 1 tablespoon kosher salt
- 1 tablespoon pepper
For the Roast Red Chimichurri
- 1/2 cup roasted red peppers
- 2 garlic cloves
- 1/2 cup parsley
- 1/4 cup cilantro
- 1 1/2 teaspoons paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, to 1/3 cup
For the Green Chimichurri
- 1/2 cup parsley
- 1/4 cup cilantro
- 3 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
Instructions
- 1
Pat the picanha roast dry with paper towels. Season the roast with 1 teaspoon of kosher salt per pound of meat. Place the seasoned roast on a baking rack set inside a baking sheet, uncovered, and refrigerate for 4 to 24 hours. This dry brine step is optional but highly recommended for optimal flavor and tenderness.
⏱️ 10 min - 2
While the picanha is brining or resting, prepare the Roast Red Chimichurri. In a food processor, combine the roasted red peppers, 2 garlic cloves, 1/2 cup parsley, 1/4 cup cilantro, 1 1/2 teaspoons paprika, 1/2 teaspoon red pepper flakes, 1 teaspoon cumin, and 1/2 teaspoon salt. Pulse until the ingredients are finely chopped but not pureed. Stir in 2 tablespoons of red wine vinegar and 1/4 to 1/3 cup of olive oil until well combined. Taste and adjust seasoning if necessary. Transfer to a bowl, cover, and chill until ready to serve.
⏱️ 10 min - 3
Prepare the Green Chimichurri. Roughly chop 1/2 cup parsley, 1/4 cup cilantro, and 3 garlic cloves. In a medium bowl, combine the chopped herbs and garlic with 1 teaspoon oregano, 1 teaspoon red pepper flakes, and 1 teaspoon salt. Add 2 tablespoons of red wine vinegar and stir well. Gradually stir in 1/3 cup of olive oil until emulsified. Taste and adjust seasoning if necessary. Cover and set aside or chill until ready to serve.
⏱️ 10 min - 4
When ready to cook, remove the picanha roast from the refrigerator. Prepare your grill for direct grilling over medium-high heat. Season the entire picanha roast with half of the remaining 1 tablespoon of kosher salt and 1 tablespoon of pepper.
⏱️ 5 min - 5
Place the whole picanha roast, fat cap down, on the hot grill. Sear each side until a deep, rich color forms, about 4-6 minutes per side. Flip the roast every 2 minutes to prevent flare-ups and excessive burning of the fat cap. Once seared on all sides, remove the whole roast from the grill.
⏱️ 15 min - 6
On a cutting board, cut the seared picanha roast into 1/2-inch thick steaks, slicing with the grain. Season these individual steaks with the remaining salt and pepper.
⏱️ 5 min - 7
Return the individual seasoned picanha steaks to the hot grill. Grill until the desired internal temperature is reached. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Use a meat thermometer to check doneness. This will take approximately 2-4 minutes per side depending on thickness and grill temperature.
⏱️ 10 min - 8
Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes before slicing. Arrange the sliced picanha steaks on a large cutting board. Serve family-style with the prepared Roast Red Chimichurri and Green Chimichurri on the side.
⏱️ 5 min