Picanha Steak with Blackberry Chimichurri

Name: Picanha Steak with Blackberry Chimichurri
Prep time: 20 min
Cook time: 1 h 30 min
Ingredients: 1 (2 to 21/2 pound) Picanha steak; 3 tablespoons kosher salt; 2 tablespoons ground black pepper; 1 large shallot; 2 cloves garlic; 2 tablespoons fresh oregano; ¼ cup flat leaf parsley; Pint of blackberries; ¼ cup olive oil; ¼ red wine vinegar; Kosher salt; Black pepper; Crushed red pepper

4.5

Recipe By

Fey&Mark

PublishedApr 17, 2022

#Blackberry#Garlic#Oregano#Parsley#Red pepper#Red wine vinegar#Shallot#Steak

What You Need

Ingredients

Serving Multiplier

Ingredients

011 (2 to 21/2 pound) Picanha steak
023 tablespoons kosher salt
032 tablespoons ground black pepper

For the blackberry chimichurri

011 large shallot
022 cloves garlic
032 tablespoons fresh oregano
04¼ cup flat leaf parsley
05Pint of blackberries
06¼ cup olive oil
07¼ red wine vinegar
08Kosher salt
09Black pepper
10Crushed red pepper

Step by Step

Instructions

01
Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with salt and black pepper. Set the steak aside at room temperature for 1 hour
02
Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF. This is a good time to make the blackberry chimi.
03
Combine the shallot, garlic, oregano, parsley, and blackberries in a food processor or blender. Pulse to roughly chop, then add the olive oil, red wine vinegar, salt, and peppers and pulse into smooth.
04
Remove the steak from the grill to a baking sheet to rest. Crank the heat up to 500 degrees F.
05
Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
06
Use a sharp knife to thinly slice the steak across the grain and serve with the chimmi.

Community Score

4.5

Rate This Recipe

Share This Recipe

Related Recipes

Grill

Beef · MexicanIntermediate

Flank Steak Ranchero Burritos

Add some of our Salt Pepper + Chocolate Chile Rub (available from Spiceology) to the flank and let it sit out and come to room temperature. Set your grill up for a direct, medium-high heat. We used ou...

Nathan’s Style Hot Dogs

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and...

20 min8

4.5

BeefIntermediate

Tri-Tip Steak Sandwich

Coat the tri-tip with the dry rub, cover with plastic wrap and place in fridge for at least 3 hours (could be up to a day). Remove and let set at room temperature for 30 minutes before transferring to...

4 hr 30 min8

4.5

View All Recipes