Picanha with Chimichurri

This is a great chimichurri recipe that I use on everything. Picanha is one of the most flavorful cuts and I love reverse searing it using different cooking methods.
Traditionally, this is a recipe I have enjoyed over an open fire, but have come to love doing it on the smoker because of the versatility and convenience!

Instructions

1. 01

   Chop and prepare your fresh chimichurri ingredients and combine with olive oil and vinegar. Add remainder of dry ingredients and stir. Place in fridge overnight. Red pepper flakes are really good to throw in too, but not essential if you can’t handle the heat! It will store in a mason jar in the fridge for about a week (that’s as long as it lasts because you’ll put it on everything).

2.  

   Ingredients

   • 1/2 cup Olive oil
   • 1/4 cup Red wine vinegar
   • 1/2 cup Parsley
   • 1/4 cup Cilantro
   • 1 1/2 tablespoons Minced garlic
   • 1 Green jalapeño (pitted)
   • 1 Red jalapeño (pitted)
   • 1 tablespoons Minced shallot
   • 1 teaspoon Fresh oregano
   • 1 teaspoon Coarse salt
   • 1/2 teaspoon Coarse-ground pepper
   • 1 teaspoon Paprika
   • 1 teaspoon Lemon zest

3. 02

   Load the Char-griller Gravity 980 with a blend of lump charcoal and oak chunks. Set temperature to 250°F.

4. 03

   Trim any unnecessary fat or gray skin off your Picanha. The fat cap should be about 1/4-inch thick.

5.  

   Ingredients

   • 1 2-3 pound Picanha Roast

6. 04

   Slice the Picanha with the grain into 2-inch thick steaks. Season the Picanha with salt, pepper, garlic or your favorite barbecue rub. Don’t use anything with sugar, and if you’re unsure… A 4-2-1 ratio of Sea Salt, Ground Pepper and Garlic Granules/Powder will work great.

7.  

   Ingredients

   • 4 tablespoons Sea salt
   • 2 tablespoons Black pepper
   • 1 tablespoon Garlic granules or powder

8. 05

   Place your steaks on the smoker, fat side down. The fat will act as a barrier for the meat, so it doesn’t get over cooked. After about 60 minutes, you will notice that the seasoning is adhered to the meat. Once the internal temperature of the steaks is above 115° for medium rare or 125° for medium, pull the steaks off the smoker.

9. 06

   Increase the grill temperature to 600° and after just a few minutes of the Gravity 980 will get to temp. Return the steaks to the smoker fat- side down. The fat will begin to render after 2-3 minutes. Flip the steaks so the fat cap is on its side, and continue cooking for 2-3 minutes each side.

10. 07

    The internal temp should be monitored closely, but after following the steps, the internal temperature should have raised 15° and it’s time to pull the steaks.

11. 08

    Let them rest for at least 20 minutes and slice against the grain. Top with a generous amount of chimichurri prepared the day before.