Picanha Steak with Blackberry Chimichurri

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 

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.

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. 

Remove the steak from the grill to a baking sheet to rest. Crank the heat up to 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. 

Use a sharp knife to thinly slice the steak across the grain and serve with the chimmi.