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Bone Marrow Chimichurri Picanha Steak
Rated 5.0 stars by 118 users
Category
Main Dish
Cuisine
American
Servings
3-4
Prep Time
30 minutes
Cook Time
1-2 hour
Just one bite of Chimichurri Steak is all you need to understand why South Americans are mad for this stuff! It's fresh, zingy, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken, and pork! It’s a classic option at restaurants across the country but you can now cook your very own with this simple recipe.
Ingredients
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Platoon Sergeant Seasoning
-
Gunpowder Seasoning
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Bone Marrow
-
1 Whole Picanha
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1 Head of Cilantro
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1 Head of Parsley
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½ to 1 Whole White Onion
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4 Cloves of Garlic
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2-3 Tablespoons of Red Wine Vinegar
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Whiskey Smoked Sea Salt
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Crispy’s Mango Habanero
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Cooking Oil (We used Olive Oil)
Chimichurri Ingredients
Directions
Smoke the Bone Marrow for 2 Hours
Season The Whole Picanha with Platoon Sergeant
Season the Meat side with Gunpowder Steak & Brisket Seasoning
Smoke Whole Picanha at 300 degrees until internal temp reaches 108-110
Once your internal temp has reached 108-110, Sear the whole picanha off until your internal temp reaches 128 degrees
Once you hit 128 internal let it rest for 25-30 minutes
Rough Chop your cilantro, parsley, onion, garlic and place in a mixing bowl
Add your Red Wine Vinegar & Cooking oil
Salt your Chimichurri with Whiskey Smoked Sea Salt
Season to taste with Crispy’s Mango Habanero
Mix Chimichurri thoroughly
After The Picanha has rested make sure you make your slice against the grain (This Step Is Extremely important)
Top your slices with chimichurri and enjoy!
Recipe Video
Recipe Note
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