Slow Cooked Brazilian Style Pichana with Chimichurri Sauce | Club House for Chefs

Ingredients

• Picanha | Serves 4
• 1 piece Pichana
• 1 tbsp (15 milliliters) Club House Black Pepper, Coarse Grind
• 3 tbsps (45 milliliters) Club House ® Sea Salt, French Mediterranean
• 3 tbsps (45 milliliters) La Grille Brazilian Style BBQ Seasoning
• 8 Thyme, fresh
• 4 tbsps (60 milliliters) Butter, clarified
• Chimichurri Sauce | Serves 4
• 3 tbsps (45 milliliters) Shallots, sliced and halved
• 6 each Garlic cloves
• 2 tbsps (30 milliliters) Olive oil
• 1 tsp (5 milliliters) Club House ® Sea Salt, French Mediterranean
• 1 cup (250 milliliters) Jalapenos, charred
• 7 tbsps (105 milliliters) Basil leaves, fresh and stems removed
• 6 tbsps (90 milliliters) Cilantro leaves, fresh and stems removed
• 5 tbsps (75 milliliters) Parsley leaves, fresh and stems removed
• 3 tbsps (45 milliliters) Chives
• 1/2 tsp (2 milliliters) Club House ® Pepper, Black Coarse Cracked
• 1/2 each Lemon, juiced