Grilled Picanha with Chimichurri Rojo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more affordable and works well in marinades.

picanha

💰Cheaper: sirloin

Sirloin is a more budget-friendly cut of beef.

cilantro

💰Cheaper: parsley

Parsley is a common and cheaper herb substitute.

Slice the picanha steaks with the grain into thick steaks, trimming any silver skin or fat cap to about an inch.

Season the picanha steaks richly on both sides with flaky sea salt and black lava salt.

Let the seasoned steaks sit for about an hour before smoking.

Roughly chop about a cup of parsley and place it in a food processor.

Chop 1 tablespoon of oregano and add it to the food processor.

Add 2 cloves of garlic, 1/2 cup of red wine vinegar, and 1/2 cup of olive oil to the food processor.

Season with 2 teaspoons of smoked paprika, 1 teaspoon of coriander, 2 teaspoons of salt, and 2 teaspoons of black pepper.

Roughly cut 4 red bell peppers and add them to the mixer, then pulse until you have a nice texture for the chimichurri.

Pour the chimichurri into a bowl and set aside.

Fire up the Memphis grill and set it to 225 degrees in smoke mode using oak pellets.

Insert the upper rack and slide an aluminum pan underneath to keep the grill clean.

Place the picanha on the rack and smoke until it reaches an internal temperature of 120 degrees.

Remove the picanha from the smoker and place it in an aluminum pan, adding a couple of slices of unsalted butter on top and wrapping the pan with aluminum foil.

Set the grill for direct flame grilling at 400 degrees and insert the direct flame insert.

Sear the picanha steaks on both sides, managing flare-ups by removing the steaks if necessary.

Once the steaks reach an internal temperature of 135 degrees, remove them from the grill and let them rest for 5 minutes.

Cut the steaks against the grain and serve with chimichurri rojo.

Cooking Techniques

Equipment Needed

Spice Level: