Picanha Steak with Blackberry Chimichurri
Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board.
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Cooking tools:
- Cutting board
- Chef's knife
- Paper towel
- Grill
- Smoker
- Food processor
- Blender
- Baking sheet
- Instant-read thermometer
- Tongs
Ingredients
- 1 2 to 21/2 pound Picanha steak
- 3 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 large shallot
- 2 cloves garlic
- 2 tablespoons fresh oregano
- ¼ cup flat leaf parsley
- Pint of blackberries
- ¼ cup olive oil
- ¼ red wine vinegar
- Kosher salt
- Black pepper
- Crushed red pepper
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