Grilled Picanha with Charred Jalapeño Chimichurri
Traditionally cut into steaks, thread onto flat metal skewers, then seasoned only with coarse sea salt, the beauty of grilled picanha is in its simplicity.
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Cooking tools:
- Grill
- Chimney starter
- Flat metal skewer
- Instant-read thermometer
- Drying rack
- Pastry brush
- Microplane
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
Ingredients
- 5 lb Picanha roast (top sirloin cap)
- 3 tbsp Kosher salt or coarse sea salt
- 3 Jalapeño peppers
- Zest and juice of 1 lemon
- 3 Garlic cloves, finely chopped
- 1 Shallot, finely chopped
- 1 tbsp Dried oregano
- 1 tsp Kosher salt or coarse sea salt
- 1/2 tsp Ground black pepper
- 2 cups Fresh Parsley, chopped
- 1 cup Fresh cilantro, chopped
- 1 tbsp Red wine vinegar
- 1/2 cup Extra virgin olive oil
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