- 3 lb Picanha roast with fatcap
- 4 Tbsp Flaky Sea salt
- 1 stick Unsalted Butter
- Chimichurri Rojo:
- 4 Roasted Red Peppers
- 1 cup Parsley, chopped
- 1 Tbsp Oregano, chopped
- 2 Cloves Garlic
- 1/2 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 2 tsp Black Pepper
- Start by trimming any silver skin from the Picanha and trim to fat cap so it is close to 1-inch thick. Slice the Picanha steaks with the grain into thick steaks. Season with flaky sea salt and let sit for at least an hour.
- Set your Memphis Grill to 225F, and use oak pellets for this cook.
- Smoke the Picanha until it reaches an inner temperature of 120F.
- While waiting for the Picanha to smoke, prepare the chimichurri rojo.
- Either chop all the ingredients for the chimichurri by hand or combine them into a food processor and pulse until the parsley is finely chopped and the garlic is incorporated.
- After the Picanha steaks reach a temperature of 120F internally, pull them off the smoker and put them into a pan to rest with slices of unsalted butter on top. Wrap the pan with aluminum foil.
- Set up your Memphis Grill for direct flame grilling by bring the temperature to 400F. Then insert the direct flame insert and set the grill to direct flame Medium. Remember, to always have the lid open when grilling in direct flame mode.
- Sear the Picanha steaks on both sides. When they have a nice char and an internal temperature of 135F, remove from the grill and let them rest for 5 minutes. Cut the steaks against the grain and serve with the Chimichurri Rojo.
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