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Sous Vide Picanha with Hatch Chile Chimichurri

Cook Time 30 Minutes

Serves 6

  • 1 (2 to 2 1/2 pounds) picanha steak
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Salt and Pepper + Three Chiles, for seasoning
  • 1 big fire roasted hatch chile
  • 2 cups fresh parsley
  • 1 cup fresh cilantro
  • 5 garlic cloves
  • 1/4 cup red wine vinegar
  • 1 tsp citric acid
  • 1/4 cup olive oil

Season your picanha steak with Kosher salt, black pepper and your Salt and Pepper + Three Chiles generously on all sides.

 

Set your sous vide to 133 degrees F. Add your picanha to cook until it reaches an internal temperature of 133 degrees F throughout the whole steak. Remove from the sous vide and set aside.

 

Set a grill to high heat. Add your picanha and sear on all sides for 1 to 2 minutes per side or until you get a perfect sear on all sides. Remove from the heat and set aside to rest for 6 to 8 minutes.

 

To make your hatch chile chimichurri, add into a blender your fire roasted hatch chile without the stem, parsley, cilantro, garlic, 1 tsp Salt and Pepper + Three Chiles, red wine vinegar, citric acid and begin to blend on medium speed until everything is evenly combined. Transfer your mixture into a medium bowl. Add your olive oil and whisk it in until evenly combined. Add Kosher salt to taste. Set aside.

 

Slice your picanha into 1/3 of an inch thick slices, sprinkle with sea salt and serve with a side of your hatch chile chimichurri.

 
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Picanha with Hatch Chile Chimichurri

Sous Vide Picanha with Hatch Chile Chimichurri

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Chimichurri, Hatch Chile, Picanha, Sous Vide
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 2 to 2 1/2 pounds picanha steak
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Salt and Pepper + Three Chiles for seasoning
  • 1 big fire roasted hatch chile
  • 2 cups fresh parsley
  • 1 cup fresh cilantro
  • 5 garlic cloves
  • 1/4 cup red wine vinegar
  • 1 tsp citric acid
  • 1/4 cup olive oil

Instructions

  • Season your picanha steak with Kosher salt, black pepper and your Salt and Pepper + Three Chiles generously on all sides.
  • Set your sous vide to 133 degrees F. Add your picanha to cook until it reaches an internal temperature of 133 degrees F throughout the whole steak. Remove from the sous vide and set aside.
  • Set a grill to high heat. Add your picanha and sear on all sides for 1 to 2 minutes per side or until you get a perfect sear on all sides. Remove from the heat and set aside to rest for 6 to 8 minutes.
  • To make your hatch chile chimichurri, add into a blender your fire roasted hatch chile without the stem, parsley, cilantro, garlic, 1 tsp Salt and Pepper + Three Chiles, red wine vinegar, citric acid and begin to blend on medium speed until everything is evenly combined. Transfer your mixture into a medium bowl. Add your olive oil and whisk it in until evenly combined. Add Kosher salt to taste. Set aside.
  • Slice your picanha into 1/3 of an inch thick slices, sprinkle with sea salt and serve with a side of your hatch chile chimichurri.