Ingredients:
- 1 Picanha (approx. 1.2 kg)
- Maldon salt
For the Chimichurri:
- 50 ml olive oil
- 50 g Parmesan cheese
- 3 cloves of garlic
- 1/2 red onion
- 3 small sweet vine tomatoes
- 8 g fresh parsley
- 4 g fresh coriander
- 1/2 red pepper with seeds
- 1 tsp Worcestershire sauce
- Juice of half a lime
- 1 g ground black pepper
- Pinch of salt
For the smoked mushroom crumble:
- 7-8 medium chestnut mushrooms
- 1 clove of garlic
- 4 g fresh parsley
- 1 tsp Worcestershire sauce
- Ground pepper
- Pinch of salt
Supplies:
- BBQ with lid
- Sharp knife
- Thermometer
- Food processor/chopper
Preparation method :
- Remove the Picanha from the packaging and pat it dry. Score the fat from the fat cap in a diamond pattern with the sharp knife.
- Sprinkle the meat with salt on all sides and let it rest for 30 minutes outside the refrigerator.
- Preheat the barbecue over indirect heat to 95°C–100°C. Insert a thermometer into the thickest part of the meat and place it on the barbecue. Close the lid and set the thermometer to 50°C.
- Remove the meat from the barbecue when it reaches the desired internal temperature. Let the meat rest uncovered.
- Heat the BBQ over high heat and grill the Picanha on all sides until a core temperature of approximately 56°C is reached.
- Let the meat rest for 30 minutes before cutting it into thin slices.
- For the chimichurri: Combine all ingredients in a food processor or food processor and process until finely ground. Refrigerate the sauce until ready to use.
- For the smoked mushroom crumble: Brush the mushrooms clean and smoke them for 45 minutes at 95°C (200°F). Then combine them with the remaining ingredients in a food processor or chopper and process until coarsely ground. Refrigerate the crumble until ready to use.
- Serve the Picanha with the Chimichurri and smoked mushroom crumble, along with your favorite side dishes.
And that's how you make picanha, enjoy!