How to make it
5 steps. Take it one step at a time.
Remove the beef from the refrigerator 30 minutes before cooking
Remove the beef from the refrigerator 30 minutes before cooking to bring it to room temperature. Slice the picanha into thick 2-inch (5cm) wide steaks against the grain.
Fold each steak into a 'C' shape
Fold each steak into a 'C' shape with the fat cap on the outside and thread onto large metal skewers. Generously rub the meat with coarse sea salt.
Prepare your grill
Prepare your grill for high heat. Place the skewers over the flames. Grill for about 15-20 minutes, turning frequently to ensure the fat renders and the meat develops a deep brown crust. Aim for an internal temperature of 130°F (54°C).
20 minPrepare the chimichurri
While the meat cooks, prepare the chimichurri by mixing the parsley, garlic, olive oil, and red wine vinegar in a small bowl. Let sit for at least 10 minutes.
10 minRemove the skewers from the grill and let the meat rest
Remove the skewers from the grill and let the meat rest for 5-10 minutes. Tap off any excess large salt crystals before slicing thinly and serving with chimichurri.
10 min
A little kitchen wisdom
Using coarse rock salt (Sal Grosso) is traditional; it creates a crust and seasons the meat without over-salting the interior. Always slice against the grain for maximum tenderness.
