Ingredients:

  • 2.5 lbs (1.1 kg) Picanha roast, fat cap intact
  • 2 tablespoons kosher salt (plus more to taste)
  • 1 tablespoon freshly ground black pepper (plus more to taste)
  • 2 tablespoons olive oil (optional, for searing in a pan)
  • 1 cup fresh parsley, tightly packed
  • 1/2 cup fresh oregano leaves
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 red chili, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Generously season all sides with salt and pepper. Refrigerate uncovered for 1-2 hours (or up to overnight) for a drier, crispier sear.
  2. Combine all chimichurri ingredients in a bowl. Whisk to combine. Taste and adjust seasoning as needed. Let stand for at least 15 minutes to allow flavors to meld.
  3. For grilling, preheat to medium-high heat (about 400°F/200°C). For skillet, heat olive oil over medium-high heat until shimmering.
  4. Place the picanha fat-side down on the grill (or in the skillet). Sear for 5-7 minutes, until deeply golden brown and the fat cap is rendering nicely. Flip and sear the other side for 3-5 minutes.
  5. Grill: Move the picanha to a cooler part of the grill (indirect heat). Cook until the internal temperature reaches 130°F (54°C) for medium-rare, 135°F (57°C) for medium. Skillet: Reduce heat to medium-low. Add a knob of butter to the pan for extra richness (optional). Cook until the internal temperature reaches desired doneness.
  6. Remove the picanha from the grill (or skillet) and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful final product.
  7. Slice the picanha against the grain into 1/4-inch thick slices. Top with chimichurri sauce and serve immediately.