Picanha with Chimichurri | Bush Cooking

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