Picanha with Cilantro Chimichurri
Picanha is an extremely tender and juicy cut of beef made popular by Brazilian steakhouses. Also referred to as Coulotte Steak, picanha steak is grilled low and slow and topped with a flavorful cilantro chimichurri.
Equipment
- Charcoal Grill
Ingredients
Coulotte Steaks
- 1 2-2.5 lb Picanha Roast
- 1 tbsp Olive Oil
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
Chimichurri Sauce
- 1 Cup Fresh Cilantro
- 1/4 Cup High-Quality Olive Oil
- 1/3 Cup Diced Red Onion
- 2 Garlic Cloves, Minced
- 1 tbsp Diced Jalapeno (*Note 1)
- 1 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- Salt and Black Pepper, To Taste
Instructions
Chimichurri Sauce:
- Add all the ingredients to a blender and pulse until your desired consistency is achieved. Taste and adjust salt and pepper, as needed.
Prep the Roast:
- Trim the fat cap to your desired thickness. Make sure to keep a healthy chunk of it on as it adds moisture and flavor to the beef. Make light criss crossing slits in the top of the fat cap. Don't go too deep.
- Drizzle the picanha roast with a thin layer of olive oil and coat evenly with the salt, garlic powder and black pepper.
Gas Grill:
- Generously grease the grates and turn the burners on low. If you find it going over 225° F, turn off a burner or two to get it as close as possible. Create smoke by using a smoker box filled with wood chips/chunks.
- Transfer the roast to the grill, fat side up, and grill until the internal temperature reaches 110° F.Increase the temperature of the grill to 450° and continue cooking, flipping halfway through, until the internal temperature hits 5-7° F LOWER than your desired final temperature.
- Remove from the heat and let rest for 15 minutes before slicing against the grain and topping with chimichurri.
Charcoal/Wood Grill:
- Pre-heat the coals and dump them in the center of the grill. Open the vents as needed to maintain the temperate at 225° F. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking.
- Transfer the roast to the grill, fat side up, and grill until the internal temperature reaches 110° F. If you DO NOT want to reverse sear the roast, keep it on the grill until it reaches 5-7° F LOWER than your desired final temperature and skip the next "reverse sear" instructions.
- REVERSE SEAR: Transfer the beef to a cutting board and cover with foil. Pre-heat a grill to "high". Once at a high temperature, transfer the beef back to the grill and continue cooking the roast, flipping halfway through, until the internal temperature hits 5-7° F LOWER than your desired final temperature.
- Remove from the heat and let rest for 15 minutes before slicing against the grain and topping with chimichurri.
Notes
Note 1 - Omit from the recipe if you're not a jalapeno fan.
Note 2 - FINAL Temperatures
- Rare: 125°F - 130°F
- Medium Rare: 130°F - 140°F
- Medium: 140°F - 150°F
- Medium Well: 150°F - 160°F
- Well Done: 160°F+
Nutrition
Calories: 302kcal | Carbohydrates: 2g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 89mg | Sodium: 1250mg | Potassium: 593mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 3mg