Steak With Smoked Citrus Chimichurri Sauce
Steak With Smoked Citrus Chimichurri Sauce
Ingredients
For the Picanha
- 1 whole picanha
- as needed cooking oil, e.g., olive oil
- as needed dry rub seasoning, mixture of brown spices
- as needed coarse salt, e.g., flaky sea salt
For the Smoked Citrus Chimichurri Sauce
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1 garlic clove, grated
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 1/2 teaspoon red pepper flakes, or finely chopped red chili, to taste
- 1/2 teaspoon salt, for chimichurri, or to taste
- 1/2 cup olive oil, for chimichurri
- 1/4 cup red wine vinegar, for chimichurri
Instructions
- 1
Place the whole picanha, fat-side up, onto a wire rack set over a tray.
⏱️ 1 min
- 2
Using a sharp knife, score the fat cap of the picanha in a cross-hatch pattern, ensuring not to cut into the meat.
⏱️ 3 min
- 3
Flip the picanha to the meat side. Squeeze cooking oil generously over the meat and rub it in evenly.
⏱️ 2 min
- 4
Flip the picanha back to the fat-scored side. Liberally sprinkle the dry rub seasoning over the fat cap, ensuring full coverage.
⏱️ 2 min
- 5
Flip the picanha again to the meat side and generously sprinkle the dry rub seasoning over the meat, ensuring full coverage.
⏱️ 2 min
- 6
Prepare your kamado grill with blazing hot coals. Place the picanha fat-side down directly on the hot grill grate to begin a hard sear, aiming to build a deep crust and lock in juices.
⏱️ 10 min
- 7
Sear each side of the picanha, rotating as needed, until a deep, dark crust is formed. This will involve flames flaring up from the rendered fat.
⏱️ 15 min
- 8
Once the entire picanha has a good sear and crust, remove it from the grill and place it on a wooden cutting board to rest for 15 minutes.
⏱️ 15 min
- 9
While the picanha rests, prepare the chimichurri. On a clean cutting board, finely chop fresh mint, parsley, and coriander leaves.
⏱️ 5 min
- 10
Grate one garlic clove directly onto the chopped herbs. Continue chopping and mixing the herbs and garlic together until well combined.
⏱️ 3 min
- 11
Transfer the chopped herb mixture into a clean glass jar.
⏱️ 1 min
- 12
Grate the zest from one lemon, one orange, and one lime directly into the jar, layering it over the herbs.
⏱️ 5 min
- 13
Cut the zested lemon, orange, and lime in half. Squeeze the juice from each half directly into the jar.
⏱️ 3 min
- 14
Add red pepper flakes (or finely chopped red chili) and salt to taste to the jar.
⏱️ 1 min
- 15
Pour a generous amount of olive oil into the jar, followed by red wine vinegar.
⏱️ 1 min
- 16
Use a smoking gun to infuse the chimichurri ingredients with smoke. Place the smoking gun's hose into the jar, light the wood chips, and fill the jar with smoke.
⏱️ 2 min
- 17
Seal the jar tightly with its lid. Shake vigorously until all ingredients are well combined and emulsified, and the smoke has infused the sauce. Set aside.
⏱️ 2 min
- 18
After resting, slice the whole picanha into thick steaks, approximately 2.5 to 3.8 cm (1 to 1 1/2 inches) thick. The interior should show a medium-rare doneness.
⏱️ 5 min
- 19
Arrange the sliced steaks back onto the wire rack set over the tray.
⏱️ 1 min
- 20
Generously sprinkle coarse salt over the cut surfaces of the steaks.
⏱️ 1 min
- 21
Return the tray with the sliced, salted steaks to the kamado grill. Place individual steak slices directly onto the hot grill grate over the coals.
⏱️ 1 min
- 22
Sear each side of the individual steaks over direct, high heat for a short period (1-2 minutes per side) to achieve a perfect balance between char and tenderness. Use a meat thermometer to check the internal temperature if desired (aim for 54-57°C for medium-rare).
⏱️ 5 min
- 23
Remove the finished steaks from the grill and set aside.
⏱️ 1 min
- 24
Place the seared and finished steak slices back on the grill grate for a final touch.
⏱️ 1 min
- 25
Spoon a generous amount of the smoked citrus chimichurri sauce over each steak, allowing it to coat the meat and sizzle on the grill.
⏱️ 1 min
- 26
Flip the steaks to ensure even coating and slight caramelization of the chimichurri.
⏱️ 1 min
- 27
Once heated through and coated, remove the steaks from the grill.
⏱️ 1 min
- 28
Stack the finished steaks on a wooden serving board. Spoon additional chimichurri sauce over the stacked steaks. Slice into smaller, bite-sized pieces for serving.
⏱️ 2 min
Kitchen Tools
Steak With Smoked Citrus Chimichurri Sauce
For the Picanha
- 1 whole picanha
- as needed cooking oil, e.g., olive oil
- as needed dry rub seasoning, mixture of brown spices
- as needed coarse salt, e.g., flaky sea salt
For the Smoked Citrus Chimichurri Sauce
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1 garlic clove, grated
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 1/2 teaspoon red pepper flakes, or finely chopped red chili, to taste
- 1/2 teaspoon salt, for chimichurri, or to taste
- 1/2 cup olive oil, for chimichurri
- 1/4 cup red wine vinegar, for chimichurri
Instructions
- 1
Place the whole picanha, fat-side up, onto a wire rack set over a tray.
⏱️ 1 min - 2
Using a sharp knife, score the fat cap of the picanha in a cross-hatch pattern, ensuring not to cut into the meat.
⏱️ 3 min - 3
Flip the picanha to the meat side. Squeeze cooking oil generously over the meat and rub it in evenly.
⏱️ 2 min - 4
Flip the picanha back to the fat-scored side. Liberally sprinkle the dry rub seasoning over the fat cap, ensuring full coverage.
⏱️ 2 min - 5
Flip the picanha again to the meat side and generously sprinkle the dry rub seasoning over the meat, ensuring full coverage.
⏱️ 2 min - 6
Prepare your kamado grill with blazing hot coals. Place the picanha fat-side down directly on the hot grill grate to begin a hard sear, aiming to build a deep crust and lock in juices.
⏱️ 10 min - 7
Sear each side of the picanha, rotating as needed, until a deep, dark crust is formed. This will involve flames flaring up from the rendered fat.
⏱️ 15 min - 8
Once the entire picanha has a good sear and crust, remove it from the grill and place it on a wooden cutting board to rest for 15 minutes.
⏱️ 15 min - 9
While the picanha rests, prepare the chimichurri. On a clean cutting board, finely chop fresh mint, parsley, and coriander leaves.
⏱️ 5 min - 10
Grate one garlic clove directly onto the chopped herbs. Continue chopping and mixing the herbs and garlic together until well combined.
⏱️ 3 min - 11
Transfer the chopped herb mixture into a clean glass jar.
⏱️ 1 min - 12
Grate the zest from one lemon, one orange, and one lime directly into the jar, layering it over the herbs.
⏱️ 5 min - 13
Cut the zested lemon, orange, and lime in half. Squeeze the juice from each half directly into the jar.
⏱️ 3 min - 14
Add red pepper flakes (or finely chopped red chili) and salt to taste to the jar.
⏱️ 1 min - 15
Pour a generous amount of olive oil into the jar, followed by red wine vinegar.
⏱️ 1 min - 16
Use a smoking gun to infuse the chimichurri ingredients with smoke. Place the smoking gun's hose into the jar, light the wood chips, and fill the jar with smoke.
⏱️ 2 min - 17
Seal the jar tightly with its lid. Shake vigorously until all ingredients are well combined and emulsified, and the smoke has infused the sauce. Set aside.
⏱️ 2 min - 18
After resting, slice the whole picanha into thick steaks, approximately 2.5 to 3.8 cm (1 to 1 1/2 inches) thick. The interior should show a medium-rare doneness.
⏱️ 5 min - 19
Arrange the sliced steaks back onto the wire rack set over the tray.
⏱️ 1 min - 20
Generously sprinkle coarse salt over the cut surfaces of the steaks.
⏱️ 1 min - 21
Return the tray with the sliced, salted steaks to the kamado grill. Place individual steak slices directly onto the hot grill grate over the coals.
⏱️ 1 min - 22
Sear each side of the individual steaks over direct, high heat for a short period (1-2 minutes per side) to achieve a perfect balance between char and tenderness. Use a meat thermometer to check the internal temperature if desired (aim for 54-57°C for medium-rare).
⏱️ 5 min - 23
Remove the finished steaks from the grill and set aside.
⏱️ 1 min - 24
Place the seared and finished steak slices back on the grill grate for a final touch.
⏱️ 1 min - 25
Spoon a generous amount of the smoked citrus chimichurri sauce over each steak, allowing it to coat the meat and sizzle on the grill.
⏱️ 1 min - 26
Flip the steaks to ensure even coating and slight caramelization of the chimichurri.
⏱️ 1 min - 27
Once heated through and coated, remove the steaks from the grill.
⏱️ 1 min - 28
Stack the finished steaks on a wooden serving board. Spoon additional chimichurri sauce over the stacked steaks. Slice into smaller, bite-sized pieces for serving.
⏱️ 2 min