Gaucho Steakhouse Rotisserie Picanha w/Grilled Garlic Chimichurri

Derek Wolf

Servings

2-4

Prep Time

30 minutes

Cook Time

1 hours

Cuisine

Latin/South American

Category

Main Course

Gaucho Steakhouse Rotisserie Picanha w/Grilled Garlic Chimichurri

Ingredients

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    • 1 whole picanha, sliced into steaks
    • 2-3 tablespoons Spiceology Derek Wolf Gaucho Steakhouse Rub
    • 2 tablespoons olive oil

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    • 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

    Directions

    1. 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.

    2. While waiting, wrap your un-grilled garlic cloves in some tin foil.

    3. 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.

    4. 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.
    5. Mix all ingredients for chimichurri, including the chopped grilled garlic.
    6. Slice picanha, top with chimichurri and enjoy!
    Recipe Products
    Spice
    Blend

    Derek Wolf | Gaucho Steakhouse Rub

    Key Ingredients

    Garlic, Red Bell Pepper, Zucchini