Chimichurri Grilled Picanha Roast

Ingredients

• 3 lbs Picanha (Sirloin Cap) Roast
• 2 tablespoons Coarse Kosher Salt
• 1 cup Fresh Flat-Leaf Parsley
• 0.5 cup Fresh Cilantro
• 4 cloves Garlic Cloves
• 0.75 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. 1

   Remove the picanha from the refrigerator 45 minutes before cooking to reach room temperature.

2. 2

   Score the fat cap in a crosshatch pattern, being careful not to cut into the meat, and season generously with coarse salt.

3. 3

   Prepare the chimichurri by finely chopping parsley, cilantro, and garlic, then whisking with olive oil, vinegar, chili flakes, oregano, and pepper.

4. 4

   Preheat your grill for two-zone cooking: one side high heat for searing, one side medium-low for indirect roasting.

5. 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. 6

   Move the roast to the indirect heat zone, fat-side up, and close the grill lid.

7. 7

   Roast until the internal temperature reaches 130°F (54°C) for medium-rare, typically 25-35 minutes.

8. 8

   Rest the meat for 15 minutes before slicing against the grain and serving with the fresh chimichurri sauce.