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Sword Skewered Picanha Steak

With Chimichurri

Cook Time 30 to 45 Minutes

Serves 5

For the chimichurri

  • 1 bunch freshly flat leaf parsley
  • 1 bunch fresh cilantro
  • 1/2 cup fresh oregano leaves
  • 1 teaspoon red pepper flake
  • 1/2 cup olive oil
  • 1 tablespoon Champagne vinegar
  • Kosher salt, for seasoning

Pat the pichana dry on all sides with paper towels. With a sharp chef’s knife, cut the pichana with the grain into three (2 1/12 inch steaks). You may have a small tip piece leftover which you can grill as a little treat for yourself. Season the steaks on all sides with kosher salt. Curve the steaks into a C shape with the fat cap on the outside and thread them onto a steak sword or two large skewers.

 

Heat the grill to medium-low heat and add the sword skewer steaks, cooking them at 450 degrees for about 30 to 40 minutes or until they reach 130 degrees F. Remove the steak from the grill and heat the grill to high and then sear the steaks for 4 to 4 minutes per side. Rest the pichana for 15 minutes before slicing.

 

Finely chop the parsley, cilantro and oregano and toss together in a medium bowl. Add the olive oil, red pepper, vinegar, and season with kosher salt..

 

Thinly sliced the pichana across the grain and serve with the chimichurri.
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Sword Skewered Picanha Steak With Chimichurri

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Chimichurri, Picanha, Steak
Cook Time 30 minutes
Servings 5

Ingredients

  • 1 2 to 21/2 pound pichana sirloin cap roast
  • Kosher salt for seasoning

For the chimichurri

  • 1 bunch freshly flat leaf parsley
  • 1 bunch fresh cilantro
  • 1/2 cup fresh oregano leaves
  • 1 teaspoon red pepper flake
  • 1/2 cup olive oil
  • 1 tablespoon Champagne vinegar
  • Kosher salt for seasoning

Instructions

  • Pat the pichana dry on all sides with paper towels. With a sharp chef’s knife, cut the pichana with the grain into three (2 1/12 inch steaks). You may have a small tip piece leftover which you can grill as a little treat for yourself. Season the steaks on all sides with kosher salt. Curve the steaks into a C shape with the fat cap on the outside and thread them onto a steak sword or two large skewers.
  • Heat the grill to medium-low heat and add the sword skewer steaks, cooking them at 450 degrees for about 30 to 40 minutes or until they reach 130 degrees F. Remove the steak from the grill and heat the grill to high and then sear the steaks for 4 to 4 minutes per side. Rest the pichana for 15 minutes before slicing.
  • Finely chop the parsley, cilantro and oregano and toss together in a medium bowl. Add the olive oil, red pepper, vinegar, and season with kosher salt..
  • Thinly sliced the pichana across the grain and serve with the chimichurri.