Picanha Steaks
Today we’re taking a beautiful picanha roast, slicing it into steaks with the grain, and grilling them hot and fast on the Big Horn Infrared Grill. We finish with a bright, homemade chimichurri that takes these steaks over the top! Perfect for tacos, sandwiches, or straight off the cutting board.
Fresh Chimichurri
1/3 cup cilantro, finely chopped
1/3 cup parsley, finely chopped
1/4 cup oregano, finely chopped
3–4 cloves minced garlic
2–3 tbsp roasted red peppers, diced
1/2 cup olive oil
3 tbsp red wine vinegar
1/2 tsp red pepper flakes
1/2–1 tsp kosher salt
Black pepper to taste
Mix everything and let it rest 15–30 minutes.
Picanha Steaks
Cut the picanha with the grain into thick steaks.
Trim excess fat.
Season simply with salt & pepper.
Grill hot on the Big Horn Infrared, middle rack, rotating every 45–60 seconds.
Pull at 122–125°F or a few degrees below your target.
Rest a couple minutes, slice against the grain, and top with chimichurri.
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Will definitely need to pick up the big horn and give this a shot the chimcurri looks amazing 🤩