Picanha with Chimichurri Recipe | OZ Braai

Name: Picanha with Chimichurri Recipe | OZ Braai
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

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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