Recipe

Picanha with ChimmiChurri

Picanha with chimichurri combines tender beef with a fresh herb sauce. Grill the picanha carefully and serve it in thin slices with the sauce on the side.

Number of people:

6 people

Duration:

90 minutes

BBQ set-up:

Direct & Indirect

BBQ temperature:

110 & 200 ℃

Core temperature:

54 ℃

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Preparation

  1. Lightly score the fat cap on the picanha in a criss-cross pattern. Do not cut into the meat. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Light the barbecue with the XCelsius BBQ lighter and create a direct and indirect zone. Time to get the barbecue going. Give it a bit of time to stabilise before you carry on.

  3. First, grill the picanha on the fatty side so that the fat melts nicely and browns. Keep an eye on it and only turn it when necessary, so that it browns evenly.

  4. Continue to cook the meat indirectly until it reaches the desired core temperature. Keep a close eye on the cooking process and carry on calmly following the recipe.

  5. In the meantime, make the chimichurri and leave it to infuse for a while. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  6. Leave the picanha to rest, then slice it against the grain. Serve with chimichurri. Keep a close eye on the cooking and follow the recipe step by step.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.