Picanha steak with chimichurri sauce
Picanha steak is one of Brazil’s most popular beef cuts and is also available in South Africa. It’s a boneless cut from above the sirloin and rump, has a layer of fat on one side and is deliciously tender. Cook it over the coals and serve with chimichurri sauce.
1 picanha steak, about 2 kg olive oil salt and pepper
matchstick sweet potato chips mayonnaise chopped gherkins salad of rocket, tomato and onion
Preparation time: 30 minutes Resting time: 20 minutes Cooking time: 20 minutes, depending on desired degree of doneness
small bunch of parsley, leaves only, finely chopped 2-3 chillies, seeded and chopped 15 ml (1 T) dried oregano 5 ml (1 t) paprika 125 ml (½ c) olive oil 60 ml (¼ c) red wine vinegar salt and pepper
1 Steak Rub the meat all over with oil and season well with salt and pepper. Set aside for 10 minutes.
2 Chimichurri sauce Mix the ingredients and set aside. 3 Rapidly seal the meaty side of the steak over hot coals. Turn so the fatty side faces down. Raise the grill and braai until the fatty layer is crisp, most of the fat has been rendered and the meat is cooked to the desired degree of doneness. 4 Leave to rest for 10 minutes so the juices can be reabsorbed, then slice.
5 To serve Serve the steak with the sauce, matchstick sweet potato chips, mayonnaise, chopped gherkins and a salad of rocket, tomato and onion.