Grilled Picanha Steaks With a Chimichurri Sauce
Have you ever tried picanha? It’s so delicious, very tender, juicy and flavorful. This one is such a treat. You can find it online! Not very many butchers carry this cut of beef. It’s well known in Brazil.
Length of time from start to finish: 1:15 min
- 3 8 oz picanha steaks
- 1 French baguette (cut into 1 inch thick slices)
- 2 tbsp mayo (this will be used to add to the bread for toasting)
-Preheat your grill to 400 degrees
-Now let’s salt the steaks! Picanha only needs salt. You can always add more seasoning if you like.
-Grill the picanha turning every min until it reaches an internal temperature of 120 degrees. The carry-over heat will carry over 135, a perfect medium-rare. You can cook it longer if you want it more cooked.
-While the steaks are resting toast the buns, I like to use mayo, just add some with a brush on both sides of the bread, toast the buns until nicely browned.
-Then slice the picanha and add it to the toasted bread and top it off with that delicious chimichurri sauce.
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