Picanha

Beef covered in green chimichurri sauce is skewered fresh from the grill.
Cook time
6 hours+

Picanha is a cut of beef first made popular in Brazil that features well in this dish. The effort is worth it for the amazing results at the end.

Recipe Credit: Suriel LLC

Categories
Entrees
Recipe by
Chef Karim Suriel
Ingredients

Beef love

  • 5 pounds of beef fat to make beef tallow
  • 1TSP of the following:
    • Paprika
    • Garlic powder
    • Bija (anatto seed)
    • Onion powder
    • Thyme
    • Oregano
    • Rosemary

Beef

  • Picanha

Chimichurri

  • Olive Oil: 2 C
  • Red wine vinegar: ½ C
  • Parsley, Chopped Finely: 2 C
  • Garlic Cloves: 6 EA
  • Chili flake: 2 T
  • Dried Oregano: 1 ½ t
  • Salt: 1 T
Featured Iowa Ingredients
Beef
Herbs
Directions

Beef Love

  1. Render 5 pounds of beef fat to make beef tallow
  2. Then add the paprika, garlic powder, bija (anatto seed), onion powder, thyme, oregano, and rosemary.
  3. Let cook over low heat for 2 minutes.
  4. Strain through cheesecloth, and set aside to cool off.

Picanha

  1. Rub the picanha with beef love and cover with salt.
  2. Cryovac and sousvide at 130F for 6 hours.
  3. Pull and let cool down in an ice bath.

Chimichurri

  1. Combine the dried oregano and the red wine vinegar.
  2. Set aside for 5 minutes.
  3. Then combine the rest of the ingredients.

Assemble

  1. Braise the Picanha on the stove until all sides are browned.
  2. Remove from stove, rest and then slice the beef.
  3. Place on skewers and spoon chimichurri sauce over the top.

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