Gunpowder Picanha Steaks with Chimichurri
Rated 5.0 stars by 89 users
Category
Main Dish
Cuisine
American
Servings
2-4
Prep Time
15 minutes
Cook Time
20 minutes
Imagine a perfect evening grilling outdoors, with the tantalizing aroma of succulent Picanha steaks sizzling on the grill. This Brazilian-inspired dish is a celebration of simplicity and bold flavors.
Let's dive into a mouthwatering recipe of these Picanha steaks with Chimichurri sauce!
Ingredients
-
4-5 Picanha Steaks
-
Gunpowder Steak & Brisket Seasoning
-
Thermometer
- 1 Cup Of Chopped Parsley
- 1 Cup Of Chopped Cilantro
- ½ Tablespoon Of Minced Garlic
- ½ -1 Shallot (Minced)
- Red Pepper Flakes To Taste
-
Whiskey Smoked Sea Salt
- ¾ Cup Of Olive Oil
- ¼ Cup Of Red Wine Vinegar
Ingredients for Chimichurri
Directions
Assemble your Chimichurri and put the side.
Season Picanha Steaks on all sides with Gunpowder Steak & Brisket Seasoning.
- Set up your grill for 2-zone cooking.
- Sear off the picanha steaks on all sides.
Move them over to the cool side of the grill and let them cook till they reach an internal temp of 133-135.
- Remove the steaks from the grill and let them rest for 15-20 minutes.
- Slice the steaks against the grain (I typically slice mine ¼ of an inch thick).
- Plate up your slices with your chimichurri and enjoy!
Recipe Video
Recipe Note
Wanna try a different take on Chimichurri? You got to try our Bone Marrow Chimichurri Steak Recipe!
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