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 
Difficulty: Easy
Ingredients: 
  • 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)
Instructions:  

-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. 

Find the chimichurri sauce under the appetizers list. I highly recommend a meat thermometer to get the perfect internal temperature on your steaks. 

Information

Category:

Date: