A cut of beef sliced on a plate and topped with green chimichurri

BBQ picanha

Name: BBQ picanha
Total time: 30 min
Yield: 4
Ingredients: 1kg beef picanha joint; sea salt flakes; flat-leaf parsley, finely chopped; 2 garlic cloves, crushed; ½ red chilli, finely diced; 2 tbsp red wine vinegar; 2 tsp dried oregano; 100ml olive oil

Preparation and cooking time
- Total time30 mins
Easy
Serves 4

Ingredients

1kg beef picanha joint
sea salt flakes

CHIMICHURRI

flat-leaf parsley, finely chopped
2 garlic cloves, crushed
½ red chilli, finely diced
2 tbsp red wine vinegar
2 tsp dried oregano
100ml olive oil

Method

STEP 1
Remove the joint from its packaging, pat dry and bring to room temperature. Heat up the BBQ and put a grill close to the flames.
STEP 2
Combine the parsley, garlic, chilli, vinegar, oregano and oil, season to taste and set aside.
STEP 3
When the BBQ is hot, season the picanha generously with sea salt flakes and put onto the grill, fat-side down. Sear for 5 minutes before turning and searing all over until it’s beautifully brown.
STEP 4
Move the rack to the top and shuffle the coals to one side. Cook the picanha on the cooler side for 15-20 minutes with the BBQ lid on until the internal temperature reaches 55C (medium-rare) on a meat thermometer. Wrap in foil and rest for 20 minutes before slicing and serving with the chimichurri.
STEP 5
If you prefer to cook your steak indoors, heat the oven to 220C/ fan 200C/gas 7. Heat a griddle pan until very hot. Oil the steak with rapeseed oil and season generously with sea salt flakes. Cook for 2-3 minutes on each side or until it has a nice crust and caramelisation. Transfer to the oven, fat-side up, for 5-7 minutes for medium-rare or to your liking, before resting.