Grilled Whole Picanha with Easy Chimichurri Recipe
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
65 minutes
Picanha and Chimichurri are truly a match made in heaven. Imagine a sizzling, juicy whole picanha, masterfully grilled to perfection, its surface adorned with a tantalizing crust formed by the Spicelopedia™ Texas Brisket seasoning. Served alongside is a vibrant chimichurri, a verdant mix of finely chopped parsley and oregano, melded with minced garlic and a generous splash of red wine vinegar and olive oil. This Argentine-inspired sauce, with its zesty and herbaceous notes, perfectly complements the smoky, savory depth of the grilled meat, offering a burst of freshness and a hint of heat.
Ingredients
- Whole Picanha – 3.5 lbs.
- ¼ cup plus 2½ Tbsp Spicelopedia™ Texas Brisket Seasoning, divided
- 2 bunches Italian Parsley
- 2 sprigs (stemmed) Oregano
- 3 cloves Garlic
- 2 Tbsp. Red Wine Vinegar
- 1 Tbsp. Lemon Juice
- ½ cup Olive Oil
Directions
- Preheat the Blackstone Griddle or Grill to sear on one side and cold (indirect heat) on the other side. Rub Picanha on both sides (including the fat cap) with ¼ cup of seasoning.
- Sear on both sides for about 5 minutes per side. Transfer to the cold side of the grill (fat cap side up to start) and reduce the heat on the searing side to medium. Continue to grill, turning once or twice during the process, until internal temperature reaches 145 – 150 degrees.
- Remove from heat, tent with tin foil, and rest for 20 minutes.
- To serve, cut off the fat cap and discard. Slice the meat thinly against the grain.
- While the meat rests, combine the remaining ingredients, including the leftover spice blend, in a food processor, reserving the oil. Pulse until a paste forms. Remove the feed tube from the food processor at the top and drizzle the oil into the drizzle hole, pulsing until blended. Serve Chimichurri on the side.
Recipe Note
Grill temperatures vary, so please use a meat thermometer.