Chimichurri on Picanha: Where Flavor Meets Adventure!
Prep Time: 20 mins
Cook Time: 15 mins
Steak resting: 5 mins
Total Time: 40 mins
Servings: 4-5 servings
Note: Searing flank steak on the stovetop can produce a lot of smoke.
Open your windows, if possible, and get the vents over the range going if you have them.
Ingredients:
1 piece of Picanha, with fat cap intact
Extra-virgin olive oil
Kosher salt
1 medium zucchini
1 summer squash
2 bell peppers
Ingredients for Chimichurri:
-1 cup fresh parsley (packed, finely chopped)
1/2 cup fresh cilantro (optional, packed, finely chopped)
4 cloves garlic (minced)
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper (to taste)
Method:
First, make the chimichurri sauce. Chop the parsley and cilantro (if using) and mince the garlic.
In a medium bowl, combine the parsley, cilantro, garlic, oregano, and red pepper flakes.
Pour in the olive oil and red wine vinegar. Stir well to combine all the ingredients. Add salt and pepper to taste. Adjust the seasoning as needed.
For the best flavor, let the chimichurri sit for about 30 minutes at room temperature to allow the flavors to meld.
Tips:
Chimichurri can be stored in the refrigerator for up to a week. The flavors may intensify over time.
Feel free to experiment with additional herbs like oregano or mint, or add a squeeze of lemon juice for extra brightness
And.....
Then, clean steak by trimming off any remaining “silver skin”, leaving the fat cap intact. Slice steak into 3 cm thick steaks with the grain and season them with sea salt.
Toss chopped vegetables with olive oil to coat and season with sea salt to taste.
To a hot grill or an oiled cast-iron skillet over medium-high heat, add the vegetables and steaks.
Cook the steaks for approx. 9-12 mins, flipping halfway, for medium-doneness or to your liking. Cook the vegetables for the same amount of time or a little longer. They will be golden brown on the exterior and soft on the interior
Lastly, allow the meat to rest for 5 minutes before slicing it thin
Serve Picanha and vegetables on a platter drizzled with half the chimichurri. Serve the remainder of the sauce in a small bowl for guests to help themselves.
Enjoy your homemade chimichurri with beef rump cap!
Commentaires