Picanha with Chimichurri Recipe

Name: Picanha with Chimichurri Recipe
Total time: 95 min
Ingredients: 1 whole Rump Cap (Picanha), approximately 1-1.5kg, with the fat cap intact; Olive Oil spray; Flaky Sea Salt; Freshly Cracked Black Pepper; 4 tablespoons Olive Oil, good quality; 1 tablespoon Red Wine Vinegar; 1 bunch of Fresh Parsley, finely chopped; 1 small bunch of Fresh Coriander, finely chopped (optional); 2 sprigs Fresh Oregano, leaves finely chopped (or 1 teaspoon dried oregano); 2-3 cloves Fresh Garlic, finely minced; 1 small bunch Fresh Dill, finely chopped; 1 small bunch of Fresh Chives, finely chopped; 1 small Red Chilli, (such as a Bird's Eye, with seeds if a spicier flavour is desired), finely minced

www.ozbraai.com.au

Braai a whole picanha (rump cap) with fresh chimichurri. Prep 20 min, cook 75 min, serves 6. The best way to cook picanha steak over fire.

View full recipe on www.ozbraai.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ozbraai.com.au.

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Cooking tools:

Grill
Grill basket
Instant-read thermometer
Meat bucket
Chef's knife
Cutting board
Mixing bowl
Whisk
Fork
Aluminum foil
Refrigerator

Ingredients

1 whole Rump Cap (Picanha), approximately 1-1.5kg, with the fat cap intact
Olive Oil spray
Flaky Sea Salt
Freshly Cracked Black Pepper
4 tablespoons Olive Oil, good quality
1 tablespoon Red Wine Vinegar
1 bunch of Fresh Parsley, finely chopped
1 small bunch of Fresh Coriander, finely chopped (optional)
2 sprigs Fresh Oregano, leaves finely chopped (or 1 teaspoon dried oregano)
2-3 cloves Fresh Garlic, finely minced
1 small bunch Fresh Dill, finely chopped
1 small bunch of Fresh Chives, finely chopped
1 small Red Chilli, (such as a Bird's Eye, with seeds if a spicier flavour is desired), finely minced