Difficulty: Intermediate
Beef
X-Fire Pro Grilled Picanha Chimichurri
Chef Greg
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Intermediate
Perfectly seasoned picanha grilled over high heat and paired with vibrant chimichurri makes this Grilled Picanha Chimichurri a bold, flavorful showstopper.
Instructions
- Step 1: Preheat recteq X-Fire Pro to High.
- Step 2: To prepare the chimichurri sauce, place all items except the beef in a food processor and pulse until the desired texture. This can be made ahead of time and stored in the fridge for up to a week.
- Step 3: Slice the Picanha in 2 inch thick slices, with the grain.
- Step 4: Using the large metal skewers, place the beef on the skewer in a "C" shape.
- Step 5: Season the beef with the 2nd listed rubs.
- Step 6: Add the beef to the grill, flipping every few minutes, basting regularly until the desired degree of doneness is achieved. For medium rare, remove the beef at 128ºF, for medium remove at 138ºF.
- Step 7: Allow the beef to rest for 6-8 minutes, remove from the skewers, slice across the grain and serve along side extra chimichurri for dipping.
Ingredients
Serving Sizes
- 2 Picanha (rump roast)
- 1 cup(s) Olive Oil
- 1/4 cup(s) Red Wine Vinegar
- 2 Red Chilis
- 1 tablespoon(s) Dried Oregano
- 2 tablespoon(s) Ben's Heffer Dust
- 1 cup(s) Flat Leaf Parsley
- 2 Garlic Cloves
- 1/4 cup(s) Shallots
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Ben's Heffer Dust
Tools Needed
- Food Processor
- Knife
- Cutting Board
- Spiral Skewers
- recteq Silicone Brush
- Step 1: Preheat recteq X-Fire Pro to High.
- Step 2: To prepare the chimichurri sauce, place all items except the beef in a food processor and pulse until the desired texture. This can be made ahead of time and stored in the fridge for up to a week.
- Step 3: Slice the Picanha in 2 inch thick slices, with the grain.
- Step 4: Using the large metal skewers, place the beef on the skewer in a "C" shape.
- Step 5: Season the beef with the 2nd listed rubs.
- Step 6: Add the beef to the grill, flipping every few minutes, basting regularly until the desired degree of doneness is achieved. For medium rare, remove the beef at 128ºF, for medium remove at 138ºF.
- Step 7: Allow the beef to rest for 6-8 minutes, remove from the skewers, slice across the grain and serve along side extra chimichurri for dipping.
Chef Pairings
Serve sliced across the grain with extra chimichurri for dipping, alongside roasted vegetables or crusty bread.