Picanha With Chimichurri
INGREDIENTS
1.5Kg Picanha https://trewayfarm.co.uk/product/100-grass-fed-beef-picanha-steak-1-5kg/
Beef dripping for cooking
Chimichurri Sauce
Small Bunch Coriander
Small Bunch Flat Leaf Parsley
x2 Garlic Cloves
X1 Shallot
X1 Green Chilli (can also use red if you prefer)
X5 Tbsp Olive Oil
X2 Tbsp Red Wine Vinegar
method
1, Remove the picanha from the fridge a few hourse before cooking. Then remove from the vac pac and pat dry. Season with salt and pepper.
2, In a large griddle pan heat beef dripping or an oil of your choice. Once hot place the picanha in the pan and allow to sizzle and sear for a couple of minutes on each side. Until the joint is well sealed. Then pop in the oven at 180 for around 25 – 30 mins. Use a temperature probe to regularly check the internal temp. Once it hits 50 degrees C in the centre of the joint remove from the oven and allow to rest. For medium rare cook to 55 degrees and 60 for well done.
3, Meanwhile make the chimichurri sauce by finely chopping the herbs, garlic, chilli and shallot and add to a bowl. Mix in the vinegar and oil then stir well and season to taste.
4, Once well rested slice the picanha against the grain in the meat and serve with the chimichurri.
Tips:
I simply served the picanha with delicious roasted summer veggies which included courgettes from Will’s parents veg garden. Cherry tomatoes, red peppers and shallots.
During cooking the picanha will dramatically change shape. The distinctive triangle shape will contract and poof up!