Gunpowder Picanha Steaks with Chimichurri
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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!
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!
Wanna try a different take on Chimichurri? You got to try our Bone Marrow Chimichurri Steak Recipe!
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