Grilling a Picanha steak with Chimichurri sauce showcases the bold flavors of South American cuisine. Known for its juicy tenderness, the Picanha cut shines in Brazilian Churrasco culture, while Chimichurri offers a tangy, herby contrast that brightens up any grilled meat.
In this guide, you’ll learn everything you need to know about selecting the right Picanha cut, mastering the grilling technique, and preparing an authentic Chimichurri sauce that pairs perfectly with the steak.
What is Picanha Steak?
The Picanha cut comes from the top of the rump and is often called the Top Sirloin Cap in the United States. Its thick layer of fat on top keeps the meat tender and flavorful when grilled. Brazilians love this cut at their barbecues, grilling it over an open flame and serving it in thin slices.
The Essential Chimichurri Sauce
Chimichurri sauce hails from Argentina and features parsley, garlic, olive oil, and red wine vinegar. This versatile sauce complements the rich, fatty Picanha by providing a fresh and zesty counterbalance to the grilled meat. You can customize it with cilantro or chili flakes for added heat.
Not only does Chimichurri enhance flavor, but it also delivers key nutrients. The olive oil in the sauce provides heart-healthy fats that support overall wellness.
Ingredients for Chimichurri Sauce
To make an authentic Chimichurri sauce, you will need these ingredients:
- 1 cup fresh parsley (finely chopped)
- 4 cloves garlic (minced)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For a twist, you can also add cilantro or increase the garlic for a bolder flavor.
How to Grill the Perfect Picanha Steak
Now that you’ve made your Chimichurri, it’s time to grill the Picanha.
Step-by-Step Guide:
- Prepare the Steak: Trim any excess fat, but leave a generous fat cap intact to help retain moisture. Season the steak generously with kosher salt.
- Set Up the Grill: Preheat the grill to high heat and establish both a direct and indirect heat zone.
- Grill the Steak: Start by cooking the Picanha over indirect heat to bring the steak to an internal temperature of about 110°F (for medium-rare). This ensures even cooking throughout the steak.
- Sear for Perfection: Move the steak to direct heat and sear the fat cap until it crisps while the internal temperature reaches around 130°F.
- Rest the Steak: Let the steak rest for 10 minutes after grilling before slicing it thinly against the grain for maximum tenderness.
Serving Your Picanha Steak with Chimichurri Sauce
Once you’ve sliced the steak, serve it with generous spoonfuls of Chimichurri sauce. Drizzle the sauce over the meat or serve it on the side, depending on your preference. This steak pairs wonderfully with grilled vegetables or roasted potatoes for a complete meal.
Nutritional Benefits of Picanha Steak and Chimichurri
Not only does this dish deliver flavor, but it also provides key health benefits:
- Picanha steak offers high protein and iron, both essential for muscle repair and energy.
- Chimichurri sauce contains parsley and is rich in vitamins A, C, and K, while olive oil provides cardiovascular benefits.
FAQs
What is Picanha Steak Called in the USA?
In the U.S., Picanha is often labeled as the Top Sirloin Cap or Rump Cap. When selecting your cut, look for the characteristic fat cap.
Can I Use Chimichurri Sauce with Other Meats?
Yes! Chimichurri sauce pairs well with grilled meats such as chicken, pork, and seafood. It’s a versatile condiment that adds freshness to any dish.
How Do You Properly Grill Picanha?
To grill the perfect Picanha, start by cooking it over indirect heat to ensure an even cook, then finish by searing the fat cap over direct heat to create a flavorful crust.
How Long Does Chimichurri Sauce Last?
You can store Chimichurri sauce in an airtight container in the refrigerator for up to a week. The flavors will continue to meld as it sits, making it even tastier over time.
What Side Dishes Go Well with Picanha?
Grilled vegetables, roasted potatoes, or a fresh salad are excellent choices to pair with your Picanha steak. These sides complement the meat’s rich, smoky flavors and the Chimichurri’s fresh tang.
Conclusion
Grilling Picanha steak with Chimichurri sauce offers a delightful blend of flavors that brings the essence of South American cuisine to your table. With the proper grilling technique and a well-prepared Chimichurri, this dish will impress your family and guests alike. For more details on grilling Picanha, check out this in-depth guide.
As you continue to explore recipes and grilling techniques, remember to incorporate other creative dishes that enhance your barbecue experience. On Elijah’s Recipes, you can find similar flavorful recipes, like smoked salmon or grilled vegetables, to pair with your Picanha.
By adding external and internal links to trusted sources, your article provides additional value to readers eager to learn more about various culinary delights. Keep your readers engaged with helpful resources; they’ll return for more!