Perfectly Seared Picanha with Chimichurri
Recipe Introduction
Quick Hook: Craving Brazilian Flavours?
Ever wondered what the secret is to perfect Brazilian Picanha ? This recipe nails that classic barbecue flavor. It's all about the juicy steak, the crispy fat cap, and that vibrant chimichurri.
Brief Overview: A Taste of Brazil
Picanha is a cut from the rump, hugely popular in Brazil. It's incredibly flavorful and juicy. This recipe is medium difficulty, taking about an hour.
It serves 4-6 people. It's great for Picanha Skewer .
Main Benefits: Clean Eating, Big Flavours
This Picanha roast recipe is perfect for meal prep clean eating . It is packed with protein. Serve it at your next barbecue party food gathering.
The combination of rich beef and zesty chimichurri is simply irresistible.
Let's talk about why this recipe is special. I remember the first time I tried picanha . My mate brought it to barbecue.
Honestly, I was blown away! The flavour! This recipe aims to recreate that experience for you.
What You'll Need: The Ingredients
You need around 2.5 lbs of picanha with that amazing picanha fat cap . And kosher salt and fresh ground black pepper.
For the chimichurri, you'll need parsley, oregano, garlic, red wine vinegar, extra virgin olive oil, and chilli. I've sometimes skipped the chilli.
Trust me, you should always add the chilli.
Okay, let's dive into what you need to make some ridiculously good Grilled Picanha with Chimichurri . I'm talking barbecue party food level here. Honestly, it's easier than you think.
Ingredients & Equipment
So, you wanna know how to get this done? I got you. You'll need just a few things to whip up some Brazilian Picanha magic.
Main Ingredients
- Picanha Roast: 2.5 lbs (1.1 kg). Look for good marbling in the meat. A thick picanha fat cap is crucial! It should be creamy white, not yellow or grey.
- Kosher Salt: 2 tablespoons , plus more to taste.
- Black Pepper: 1 tablespoon , freshly ground is best!
- Olive Oil: 2 tablespoons (optional, for searing if you are not using a grill)
- Fresh Parsley: 1 cup , tightly packed. Flat leaf (Italian) parsley works best.
- Fresh Oregano Leaves: 1/2 cup .
- Garlic: 4 cloves , minced. Don’t skimp on this, folks.
- Red Wine Vinegar: 1/4 cup .
- Extra Virgin Olive Oil: 1/2 cup .
- Red Chili: 1 , seeded and finely chopped. Or use 1/2 teaspoon red pepper flakes.
- Kosher Salt: 1 teaspoon .
- Black Pepper: 1/2 teaspoon , freshly ground.
Seriously, that picanha fat cap is where so much flavour comes from. When you are cooking the perfect steak , start with a quality product.
Seasoning Notes
The magic's in the balance. Salt and pepper are your friends. A generous amount will give you a great crust.
For the chimichurri, the parsley, oregano, garlic combo is essential. If you don't have fresh oregano, dried will do, but half the amount.
You can also use cilantro or mint for parsley in the chimichurri. I swear, once you make this recipe for picanha you will want to eat it everyday.
Equipment Needed
- Sharp Knife: For scoring the fat cap.
- Cutting Board:
- Grill (Gas or Charcoal) OR Cast Iron Skillet: To nail down the How to cook picanha on grill !
- Meat Thermometer: Absolutely essential for nailing the doneness!
- Small Bowl:
- Whisk or Fork:
- Food Processor: (Optional, for a smoother chimichurri)
Don't sweat it if you don't have a fancy grill. A cast iron skillet works wonders too! Seriously, meal prep clean eating has never tasted so good! For an alternative to the meat thermometer if you don't have one you can use the palm test.
That's it! Get your ingredients ready, because it's time to make some amazing Picanha Skewer ! Reverse sear picanha for the win! Honestly, this recipe turns your picanha roast recipe to the next level.
Alright, let's talk Picanha roast recipe ! Honestly, Cooking The Perfect Steak can feel daunting, right? But trust me, this Brazilian Picanha method is pretty foolproof, and the result is unreal.
This isn't just Barbecue Party Food ; it’s an experience! I remember the first time I tried this. Oh my gosh, it was a game changer!
Prep: Getting Your Ducks in a Row
Essential mise en place is key. Have your 2.5 lbs picanha , salt, pepper, and chimichurri ingredients ready. Grab a sharp knife too.
Time saving organization tips ? Make the chimichurri a day ahead. It tastes even better! Safety Reminders ? Don't cut yourself when scoring that beautiful picanha fat cap !
Let's Cook! step-by-step How to cook picanha on grill
Score the fat cap. Crosshatch it without hitting the meat.
Season liberally with 2 tablespoons salt and 1 tablespoon pepper.
Preheat your grill to 400° F ( 200° C) , or heat some olive oil in your cast iron.
Sear fat-side down for 5- 7 minutes . Get that nice golden crust!.
Flip and sear for 3- 5 minutes on the other side.
Cook to 130° F ( 54° C) for medium rare. Use a meat thermometer!.
Rest for 10 minutes before slicing. Super important!.
Slice against the grain . Top with chimichurri.
Picanha Pro Tips: Level Up Your Game
Want to go next level? Try a Reverse sear picanha . Slow cooking it first, then searing, makes it unbelievably tender.
Avoid overcooking!. Don't skip the rest! I did once and ended up with tough beef, sad times! For Meal Prep Clean Eating , portion out the picanha with a side of grilled veggies.
Delicious and easy! And you're on the path to a perfectly Grilled picanha with chimichurri !
Alright, so you've got your beautifully seared picanha , smelling amazing. Now what? Let's talk serving suggestions, storage, and other little things to make this Brazilian Picanha dish a total success.
Recipe Notes for Your Perfect Picanha
Plating and Presentation
Oh my gosh, presentation matters! Slice that picanha thinly against the grain. Arrange it artfully on a platter, slightly overlapping.
Spoon generous amounts of that vibrant chimichurri over the top. Garnish with extra fresh parsley for a pop of color.
For that truly barbecue party food vibe, serve it family style. Let everyone dig in. I once served it on a wooden board with rosemary sprigs.
Honestly, it looked like something out of a magazine!
Complementary Sides or Beverages
This Picanha Skewer goes great with so many things. Grilled asparagus is classic. Roasted sweet potatoes are a sweet and savory dream.
But let's be real, a caipirinha is essential. It's the official cocktail of Brazil. Plus, it cuts through the richness of the beef perfectly.
For something non-alcoholic, try sparkling water with lime.
Storage Smarts
Refrigeration Guidelines
Got leftovers? Lucky you! Store your sliced picanha in an airtight container in the fridge. It'll keep for about 3-4 days.
Just make sure it cools down properly before you pop it in.
Freezing Options
Freezing picanha is doable, but with a caveat. The texture might change slightly. Wrap it tightly in plastic wrap, then foil.
It lasts up to 2-3 months. For best results, freeze it before slicing. Thaw it in the fridge overnight before reheating.
Reheating Instructions
Reheating can be tricky. You don't want to dry it out. My trick? A little bit of beef broth in a pan over medium heat.
Or, if you're feeling fancy, a quick sear in a hot skillet. This keeps it moist. Remember to cook the perfect steak every time
Adaptations Galore
Dietary Adaptations
Need a low-carb option? Serve your grilled picanha with chimichurri with cauliflower rice. You could also have some grilled veggies.
For gluten-free, just double check your chimichurri ingredients. Make sure the vinegar doesn't have hidden gluten.
Seasonal Ingredient Swaps
Get creative with the chimichurri! In the fall, I love adding roasted red peppers. In the spring, fresh mint can be a game changer.
For the picanha roast recipe , swap traditional herbs with rosemary and thyme for a rustic flavour.
Nutrition Nuggets
Simplified Nutrition Information
Okay, let's keep it real. Picanha is beef. It's got protein and fat. The fat cap adds a lot of flavour.
But it also adds calories. Chimichurri is mostly herbs and oil. It's low in calories, packed with vitamins.
Key Health Benefits
This meal prep clean eating recipe is great because it focuses on whole foods. Protein is essential for muscle building and repair. Plus, chimichurri is full of antioxidants. Remember, moderation is key.
So there you have it. All the extra little details to make your reverse sear picanha amazing. Don't be afraid to experiment and make it your own! And trust me, you'll get the hang of how to cook picanha on grill in no time!
Frequently Asked Questions
What exactly is picanha, anyway? I've heard it mentioned on cooking shows, but I'm not quite sure what it is.
Picanha is a cut of beef from the rump cap, popular in Brazil and other parts of South America. It's prized for its thick fat cap, which renders down beautifully during cooking, basting the meat with flavour.
Think of it as the brisket of the steak world rich, flavourful, and incredibly satisfying when cooked right.
How do I score the fat cap on my picanha without ruining the meat? I'm a bit of a beginner in the kitchen, you see.
Scoring the fat cap is crucial for rendering, but it's easier than you think! Use a sharp knife and make shallow cuts in a crosshatch pattern, about 1/4 inch deep. The goal is to cut through the fat, but not into the meat itself. Imagine you're drawing a tic-tac-toe board on top of the fat cap.
This encourages the fat to crisp up like bacon and helps the seasoning penetrate.
What's the best way to cook picanha: grilling, or in a skillet? I've got both!
Both grilling and skillet cooking can produce fantastic results! Grilling imparts a smoky flavour that's hard to beat, while a skillet offers more control over the sear and allows you to baste the meat in its own rendered fat. If you're after that classic BBQ flavour, go for the grill.
If you want a super crispy crust and precise temperature control (especially indoors), the skillet is your best bet.
Help! I overcooked my picanha. Is there anything I can do to salvage it? It's as tough as old boots.
Oh dear, that's a bummer! Unfortunately, there's no magic trick to reverse overcooking. However, you can still make it palatable. Slice the picanha very thinly against the grain, and serve it in a sauce like the chimichurri to add moisture and flavour.
You could also chop it up and use it in tacos or a stew anything to mask the dryness. Next time, definitely use a meat thermometer!
How long does cooked picanha last in the fridge, and what's the best way to reheat it?
Cooked picanha will last for 3-4 days in the refrigerator when stored properly in an airtight container. When reheating, the key is to avoid drying it out further. The best method is to gently warm it in a low oven (around 250°F/120°C) with a splash of beef broth or water, or even sliced and pan-fried on low heat.
Microwaving is an option, but it can easily become rubbery, so use short bursts and add moisture.
Can I freeze cooked picanha? I always seem to make too much!
Yes, you can definitely freeze cooked picanha! To minimize freezer burn, wrap it tightly in plastic wrap, then place it in a freezer bag, pressing out as much air as possible. It can last for up to 2-3 months in the freezer.
Thaw it overnight in the refrigerator and reheat as mentioned above, taking extra care not to dry it out.
Perfectly Seared Picanha With Chimichurri
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 |
|---|---|
| Fat | 35g |
| Fiber | 3g |
