Desserts
SMOKED PICANHA WITH CHIMICHURRI
SMOKED PICANHA WITH CHIMICHURRI — 2 hr 20 min, 10 ingredients, adapted from @maeshomesweethome.
Recipe adapted from @maeshomesweethome · View original
Total
2 hr 20 min
Serves
7
Calories
760 kcal
Ingredients
- 3.5 lb picanha
- as needed Kosher salt
- 0.75 cup parsley
- 0.25 cup cilantro
- 1 sweet red pepper
- 3.5 garlic cloves
- 1 lemon lemon juice
- Splash of red wine vinegar
- , to taste Salt
- , as needed for desired consistency Olive oil
Instructions
- Score the fat cap of the picanha in a crosshatch pattern and season generously with salt.
- Place the picanha fat side up on a pellet grill preheated to 225°F and smoke until the internal temperature reaches 115°F, about 1½ hours.
- Rest for 15-20 minutes.
- Place the picanha fat side down in a hot cast-iron skillet with no oil. Sear until the fat renders and forms a deep crust, then sear the remaining sides until the internal temperature reaches 130°F.
- Rest for another 15-20 minutes.
- Meanwhile, combine the parsley, cilantro, red pepper, garlic, lemon juice, red wine vinegar, and salt. Add olive oil until the chimichurri reaches your desired consistency.
- Slice the picanha against the grain and serve with the chimichurri.
