Grilled Picanha Steak

 

By: Chef Tre Wilcox Serves 4

 

INGREDIENTS

Grilled Picanha.jpg
Picanha2.jpg

FOR THE MARINATE

- 1 each small yellow onion, peeled and chopped
- 15-20 each garlic cloves, peeled  
- 1/2 bunch itailan parsley, semi stemmed
- 1/2 bunch cilantro  
- 3/4 cup olive oil
- salt and pepper, to taste

 

METHOD

 
  1. TO PREP AND MARINATE THE STEAK
    Using a sharp knife, cut the meat with the grain into 2-3 chunky steaks.
    Place meat into shallow baking pan.
    Combine onion, garlic, parsley, cilantro and olive oil into a food processor, or blender and pulse until you have a chunky paste. Kinda the same texture of minced garlic.
    Coat meat with mixture and leave out for 30 min.
  2. TO COOK THE PICANHA STEAK
    To cook on a charcoal grill, create an even layer of hot coals in the center of your grill.
    Season the steak with kosher salt and pepper.
    Place the Picanha fat side down over the coals and sear for 2-3 minutes.
    Turn and sear an additional 2-3 minutes.
    Be prepared for flare-ups as the fat softens and soaks into the meat…and the grill.
    Place meat onto paper towel lined sheet pan and allow 5 min to rest. Slice across the grain into 1/4 inch thick slices. Serve right away.
  3. SERVINGS: 4
    SOURCE: Chef Tre Wilcox
 
 
Mediaspace