Picanha with chimichurri
Picanha, also known as the tail steak, is one of the most beloved cuts of beef. Thanks to its characteristic layer of fat, this meat acquires an intense, full flavor during grilling. In this recipe, we combine the picanha with a red chimichurri, a South American sauce based on tomatoes, peppers and chilies. The fresh acidity and spicy spice of the chimichurri are the ideal counterpart to the rich meat. The result is a simple but impressive dish guaranteed to please any meat lover.
View recipeFOR 4 PERSONS
Time: 30 min
Difficulty: medium
Ingredients:
Picanha
- 600 g picanha (with fat)
Red chimichurri of tomato
- 1 container of mini-trost tomatoes (diced)
- 2 shallots (finely chopped)
- 2 pointed peppers (from jar)
- ½ red pepper (finely chopped)
- 2 cloves of garlic (finely chopped)
- ½ jalapeño pepper (very finely chopped)
- 50 ml red wine vinegar
- 100 ml olive oil
- ½ tsp Dalmationrub NR82 (or coarse salt and pepper)
- 1 pinch of paprika
- 1 pinch of ground cumin
- 1 pinch chili powder
1. Picanha
Grill the meat over high heat (220-250°C) for a nice crust, about 3 to 4 minutes per side. Aim for a core temperature of about 50°C for perfect pink results. Let the picanha rest for a few minutes.
2. Red chimichurri
Finely chop all the vegetables and peppers. Mix the tomato, shallot, bell bell pepper, peppers and garlic with olive oil, red wine vinegar and the herbs. Season to taste with salt and pepper.
3. Serve
Slice the picanha into thin slices and serve with a generous spoonful of red chimichurri.
