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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
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.

Sword Skewered Picanha Steak

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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Your email address will not be published. Required fields are marked *


Sword Skewered Picanha Steak With Chimichurri

Author Mark & Fey
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.