Grilled picanha with Chimichurri Brazilian BBQ Perfection
Dreaming of Brazilian Picanha My grilled picanha recipe delivers juicy meltinyourmouth perfection with vibrant chimichurri Get the secret to crispy fat cap
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Cooking tools:
- Grill
- Cast iron skillet
- Chef's knife
- Cutting board
- Instant-read thermometer
- Mixing bowl
- Whisk
- Fork
- Food processor
- Kitchen scale
- Serving platter
- Tongs
- Oven mitt
Ingredients
- 2 1/2 lbs (1.1 kg) Picanha roast, fat cap intact
- 2 tablespoons kosher salt (plus more to taste)
- 1 tablespoon freshly ground black pepper (plus more to taste)
- 2 tablespoons olive oil (optional, for searing in a pan)
- 1 cup fresh parsley, tightly packed
- 1/2 cup fresh oregano leaves
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 red chili, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
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