Picanha Steak Burger

Name: Picanha Steak Burger
Cook time: 2 h
Cuisine: Italian
Ingredients: 1 1/2 pound picanha steak, we got ours from Certified Piedmontese; Salt Pepper + Three Chiles spice blend; 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped; 2 tablespoons fresh oregano leaves; 5 to 6 cloves garlic; 2 teaspoons red pepper flakes; 2 tablespoons red wine vinegar; Kosher salt, for seasoning; 1/2 cup olive oil; 2 pounds ground beef; Kosher salt, for seasoning; 8 ounces thick sliced provolone cheese; 4 burger buns; Lettuce of your choice

Recipe By

Fey&Mark

PublishedMay 30, 2023

#Garlic#Ground beef#Lettuce#Oregano#Parsley#Provolone cheese#Red pepper flakes#Red wine vinegar#Steak

What You Need

Ingredients

Serving Multiplier

For the picanha steak

011½ pound picanha steak, we got ours from Certified Piedmontese
02Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

011 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
022 tablespoons fresh oregano leaves
035 to 6 cloves garlic
042 teaspoons red pepper flakes
052 tablespoons red wine vinegar
06Kosher salt, for seasoning
07½ cup olive oil

For the burgers

012 pounds ground beef
02Kosher salt, for seasoning
038 ounces thick sliced provolone cheese
044 burger buns
05Lettuce of your choice

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 Pepper + Three Chile. 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.
03
While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
04
Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
05
Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes.
06
Once again crank up the heat on the grill, aiming for about 500 degrees F. 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.
07
While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
08
Finally toast the buns and build the burger. Slice the steak and build the burgers - lettuce, burger patty, cheese skirt, steak slices, chimichurri.

Community Score

5.0

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