Picanha and Chimichurri Bites

Whether you’re a steak expert or a novice in the barbecue world, it’s always good to expand your repertoire of steak recipes.

This recipe for picanha and chimichurri bites offers just that. It uses one of the most popular Latin American beef cuts with the delectable Argentine sauce/seasoning known as chimichurri.

The sharp herbal tang of the chimichurri mixes perfectly with the rich decadence of the picanha beef, creating a culinary experience that will have you yearning for more.

INGREDIENTS

• 1 5-pound picanha roast (also called top sirloin roast or coulette)
• 3 tbsp extra virgin olive oil
• Coarse salt
• Black pepper
• Garlic powder

DIRECTIONS

1. Cut the picanha roast into several 4-5 inch steaks. Pat it dry, then Season with salt, pepper, and garlic powder. Let the steaks rest for approximately one hour.

    

2. Fold the steaks and slide them onto the skewer.

3. Spitroast the steaks over 300 Fahrenheit charcoal for 1 hour or until they reach an internal temperature of 125 degrees. Remove from the spit. Let them rest for 10 minutes.

4. While the steak is cooking, add parsley, white wine vinegar, garlic, oregano, and red pepper flakes to a food processor. Pulse until roughly combined, then add olive oil as you continue to pulse until the ingredients combine. Season with salt and pepper to taste.

5. Slice the steak into small pieces and serve with sauce.

Notes

For chimichurri sauce:

• ½ cup extra virgin olive oil

• ¼ cup parsley, roughly chopped

• 3 tablespoons white wine vinegar

• 4 cloves garlic

• 2 tablespoons fresh oregano

• 2 teaspoons red pepper flakes

• Coarse salt

• Ground pepper

Since picanha is a relatively large cut of beef, this picanha and chimichurri bites recipe can serve a crowd of up to 10 as the flagship element of a main course.

When serving a smaller audience, you can scale the steak seasoning down proportionately, though we recommend making the same amount of chimichurri, since the sauce keeps well in the fridge and is a delicious condiment in its own right.

If you prefer a steak with a more distinct flavor, substitute your favorite steak seasoning blend for the salt, pepper, and garlic powder.