Picanha w/Chimichurri a la Moose!

[snadamo]

So, the picanha was in the cards since I ordered it from WF last week, however the Chimichurri was an add-on after seeing that wonderful thread about favorite...erm...threads!

So, I have never made chimichurri, never tasted chimichurri. Honestly I don't know WTF I was doing, lol. I followed Moose's recipe to a T. Let it set in fridge for 5 hours. Not sure If I added enough parsley (a whole 'bunch') or if I put too much oil in, etc...I was worried I made it to runny

A beautiful CAB picanha. A little on the thin side, and the fat cap a bit scalped on one end, but still a good looking hunk o meat.

So I salted and let it sit in fridge for 2 hours, then added the rest (just Montreal steak) after words, and bit of oil

Meat and fire...need I say more?

Good sear and great flavor as usual with Picanha

My most basic plate of meat and potatoes, drizzled with the chimichurri. I gotta say, I like it a lot. Dare I say, I liked it even more on the potatoes!

Chimichurri is definitely in the rotation now and will see what else we can use it with. Thanks for looking!

 

[SmokinAussie]

Very nice Adam! Lovely Picanha!

 

[Stingerhook]

Great lookin' plate Adam.

 

[cowboyupbbq]

Dang. Looks great!

 

[bowhnter]

Yer hooked! Great job.

 

[Big George's BBQ]

Looks and sounds fantastic. I have made chimichurri- good stuff. They say imitation is the Greatest Form of Flattery

 

[cowgirl]

I love picanha! Yours looks fantastic, Adam!

 

[Itsdone]

Steak looks nicely done. I have yet to see this cut available in my area, but i been thinking about this... I dont like the fat cap on a NY strip because of that gristle line between the muscle and the fat, so i always cut it off. I am not sure i would even like this cut no matter how the fat cap cooked.

 

[tom b]

Done right!

 

[RandyNight]

Steak looks nicely done. I have yet to see this cut available in my area, but i been thinking about this... I dont like the fat cap on a NY strip because of that gristle line between the muscle and the fat, so i always cut it off. I am not sure i would even like this cut no matter how the fat cap cooked.

Trim the fat to 1/4" and try that on picanha steaks. If slicing for sandwiches cut it off like I did for our son's wedding reception.

 

[redchaserron]

That looks great, I love chimichurri with Picanha,

 

[ssv3]

Good stuff Adam! Def can't go wrong with that.

 

[Get’n Smokey]

Nice work man

 

[Itsdone]

Trim the fat to 1/4" and try that on picanha steaks. If slicing for sandwiches cut it off like I did for our son's wedding reception.

Thats what i do with ribeyes but there isn't a gristle line in them, or if there is is very thin. Does Picanha have a gristle line inbetween the fat cap and the muscle?

 

[lunchman]

Very nicely done and timely since a new Brazilian grocery store opened nearby and Picanha was on sale. We shopped there yesterday while on our walk. I've never made Picanha but now have some nice steaks for the grill. Looks like Chimichurri will be on the menu as well.

Thanks for the post, Adam. It all looks so good.