Picanha with Chimichurri
The picanha style of meat originates in brazil, but this version has a few unique twists on it before being served with a chimichurri sauce.
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Cooking tools:
- Meat injector
- Blender
- Smoker
- Grill
- Instant-read thermometer
- Cooler
- Kettle
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Kitchen towel
- Aluminum foil
- Serving platter
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup boiled water
- 1 teaspoon vegemite
- 1 cube beef stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 3 pounds picanha ((also known as a rump cap or sirloin cap))
- sea salt flakes (to taste)
- 1/2 cup red wine vinegar
- 1 teaspoon sea salt flakes
- 4 teaspoons minced fresh garlic
- 3 shallots, (finely chopped)
- 1 jalapeño (finely chopped)
- 1 teaspoon smoked chili powder
- 1/2 cup cilantro (finely chopped)
- 1/4 cup flat-leaf parsley (finely chopped)
- 4 tablespoons fresh oregano (finely chopped)
- 3/4 cup extra virgin olive oil
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