Chimichurri Grilled Picanha Roast
A succulent Brazilian-style beef roast featuring a signature fat cap and a vibrant, garlicky herb sauce.
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Ingredients
- 3 lbs Picanha (Sirloin Cap) Roast
- 2 tablespoons Coarse Kosher Salt
- 1 cup Fresh Flat-Leaf Parsley
- 1/2 cup Fresh Cilantro
- 4 cloves Garlic Cloves
- 3/4 cup Extra Virgin Olive Oil
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Red Chili Flakes
- 1 teaspoon Dried Oregano
- 1 teaspoon Black Pepper
Instructions
- 1
Remove the picanha from the refrigerator 45 minutes before cooking to reach room temperature.
- 2
Score the fat cap in a crosshatch pattern, being careful not to cut into the meat, and season generously with coarse salt.
- 3
Prepare the chimichurri by finely chopping parsley, cilantro, and garlic, then whisking with olive oil, vinegar, chili flakes, oregano, and pepper.
- 4
Preheat your grill for two-zone cooking: one side high heat for searing, one side medium-low for indirect roasting.
- 5
Sear the picanha fat-side down over high heat for 3-5 minutes until the fat is golden and rendered, watching for flare-ups.
- 6
Move the roast to the indirect heat zone, fat-side up, and close the grill lid.
- 7
Roast until the internal temperature reaches 130°F (54°C) for medium-rare, typically 25-35 minutes.
- 8
Rest the meat for 15 minutes before slicing against the grain and serving with the fresh chimichurri sauce.
Nutrition per Serving
540
Calories
42g
Protein
2g
Carbs
41g
Fat
1g
Fiber
0g
Sugar
820mg
Sodium
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