Picanha Steak with Chimichurri and Delicious Sides

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Delicious Picanha Steak with Chimichurri Sauce and Perfect Sides: Grilled to Perfection for a Flavorful Meal Experience

If you’re looking to impress your guests with a tender and flavorful cut of meat, look no further than Picanha steak. This Brazilian cut, known for its rich flavor and juicy texture, is perfect for grilling and pairs beautifully with chimichurri sauce, fresh salad greens, and roasted potatoes. In this recipe, we’ll walk you through the steps to prepare a delicious Picanha steak that will have everyone raving about your culinary skills.

What is Picanha?

Picanha is a popular cut of beef in Brazil, known for its thick layer of fat on one side, which adds incredible flavor and juiciness when cooked. Typically, this cut is used for grilling, making it a fantastic choice for barbecues and gatherings. The key to a great Picanha steak lies in its seasoning and cooking method, ensuring the meat remains tender and flavorful.

Ingredients:

2 lbs picanha steak
Salt and black pepper, to taste
2 tablespoons olive oil
Chimichurri sauce (for serving)
Salad greens (as a side)
Roasted potatoes (as a side)

Instructions:

Prepare the Steak: Begin by trimming any excess fat from the Picanha steak, but leave a thick layer on one side. This fat cap will render during cooking, providing moisture and flavor to the meat. Season the steak generously with salt and black pepper on both sides. Allow it to sit at room temperature for about 30 minutes. This helps the steak cook more evenly.
Preheat the Grill: Preheat your grill to high heat. If you’re using a charcoal grill, make sure the coals are glowing red. For a gas grill, preheat it for about 10-15 minutes.
Grill the Steak: Drizzle olive oil over the steak and place it fat-side down on the hot grill. Grill for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Rest the Steak: Once grilled to perfection, remove the Picanha steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier steak.
Slice and Serve: After resting, slice the steak against the grain into thick pieces. Serve with a generous drizzle of chimichurri sauce for a burst of flavor. The bright and tangy sauce complements the rich, savory meat beautifully.
Add Sides: Pair the steak with fresh salad greens for a refreshing contrast and delicious roasted potatoes for a satisfying and hearty side.

Chimichurri Sauce Recipe

To make your own chimichurri sauce, combine the following ingredients in a blender:

1 cup fresh parsley
1/4 cup red wine vinegar
1/2 cup olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes
Salt and pepper, to taste

Blend until smooth and serve alongside your Picanha steak.

Why This Recipe Works

This Picanha steak recipe is straightforward and highlights the incredible flavor of the meat. The simple seasoning of salt and pepper allows the natural taste of the beef to shine, while the chimichurri adds a vibrant kick. The combination of juicy steak, fresh salad, and crispy roasted potatoes makes for a well-rounded meal that’s perfect for any occasion.

Nutritional Information

Per serving (approx. 4 servings):

Calories: 620
Protein: 42g
Carbohydrates: 30g
Fat: 38g
Fiber: 4g
Sodium: 600mg

Tips for Cooking the Perfect Picanha Steak

Don’t Rush the Resting: Allowing the steak to rest is crucial for juiciness. Skipping this step may result in a dry steak.
Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check for doneness.
Experiment with Seasonings: While salt and pepper are traditional, feel free to experiment with other spices or marinades to suit your taste.