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SMOKED PICANHA WITH CHIMICHURRI

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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

  1. Score the fat cap of the picanha in a crosshatch pattern and season generously with salt.
  2. 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.
  3. Rest for 15-20 minutes.
  4. 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.
  5. Rest for another 15-20 minutes.
  6. 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.
  7. Slice the picanha against the grain and serve with the chimichurri.

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video_import serves 7