Gaucho Steakhouse Rotisserie Picanha w/Grilled Garlic Chimichurri
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Category
Main Course
Cuisine
Modern American
Servings
2-4
Prep Time
30 minutes
Cook Time
1 hour
Author:
Ingredients
- 1 whole picanha, sliced into steaks
-
2-3Â tablespoons Spiceology Derek Wolf Gaucho Steakhouse Rub
- 2 tablespoons olive oil
-
½ cup parsley, chopped
- 5-6 grilled garlic, minced
- 1 serrano pepper, finely chopped
-
¼ cup red wine vinegar
- 1 teaspoon sea salt
-
1 teaspoon fresh pepper, ground
-
¼ cup olive oil
Steak
Chimichurri
Directions
Season the picanha steaks with Spiceology X Derek Wolf Gaucho Steakhouse Rub and olive oil. Skewer onto your rotisserie skewer and let rest for 15 minutes at room temperature.
- While waiting, wrap your un-grilled garlic cloves in some tin foil.
Preheat your grill to medium heat, 300°F. Add your picanha skewer onto the grill and let cook for about 1 hour or until the internal temperature of the steak is 120°F.
- While cooking, add the garlic into the fire and let cook for 3 minutes until charred. Pull steak and garlic off. Let steak rest for 10 minutes.
- Mix all ingredients for chimichurri, including the chopped grilled garlic.
- Slice picanha, top with chimichurri and enjoy!
