How to Cook Picanha with Chimichurri | Reverse Sear on a Weber Kettle

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with health benefits.

parsley

🥗Healthier: kale

💰Cheaper: spinach

Kale provides a nutritious alternative with a similar texture.

picanha

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner while chuck roast offers a more economical option.

Trim the picanha to ensure an even amount of fat across the cut.

Use a large slicing knife to round out any thick areas of fat.

Marinate the picanha in a beef marinade or just salt, and refrigerate for a few hours or overnight.

Apply a steak rub primarily made of salt and a little black pepper to the picanha before cooking.

Set up the Weber kettle for indirect heat and place the picanha fat cap up.

Cook the picanha until it reaches an internal temperature of about 115°F.

Remove the picanha and let it rest for a few minutes while preparing to sear.

Stoke the fire to high heat for direct cooking.

Sear the picanha on all sides over direct heat until a nice crust forms.

Slice the picanha against the grain on a bias for serving.

Prepare chimichurri by blending parsley, cilantro, Fresno red pepper (with seeds), olive oil, red wine vinegar, and garlic.

Cooking Techniques

Equipment Needed

Spice Level: