Trail-Grilled Picanha with Chimichurri
How to Cook Trail-Grilled Picanha with Chimichurri:
- Season the Picanha — Start by brushing both sides of the picanha with olive oil. Generously season with salt and black pepper to bring out the rich flavor of the cut.
- Prepare the Chimichurri Sauce — In a bowl, combine the parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. Stir well and season with salt and black pepper to taste. Set aside to let the flavors blend.
- Grill the Picanha — Preheat your grill to medium-high heat. Place the picanha steaks on the grill and sear for about 5–6 minutes on each side, depending on your preferred level of doneness. Look for a nice char on the outside.
- Rest and Slice — Remove the steaks from the grill and let them rest for 5 minutes. Then, slice the picanha against the grain to ensure each bite is tender and juicy.
- Serve with Chimichurri — Drizzle the chimichurri sauce over the sliced picanha and serve immediately. Pair with grilled vegetables or a simple salad to complete your ranch-style meal.
Find Picanha Steaks in these Beef Boxes by Lazy T:
ingredients
Trail-Grilled Picanha with Chimichurri Ingredients:
- 2 picanha steaks (~1.5 lbs total from The Wrangler)
- Salt and black pepper, to taste
- Olive oil, for brushing
Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
- Salt and black pepper, to taste
