Picanha is one of our favorite cuts because it has a ton of flavor a texture similar to a sirloin steak.
Chef Ryan shows you just how easy it is to slice and marinate this meat for grilled perfection.
The flavor hero of this recipe is our Derek Wolf Garlic Herb blend – an Argentina-inspired mix of garlic granules, oregano, parsley, tarragon, and more.
Check out more recipes from Chef Ryan here.
Want to learn more about picahna? Derek Wolf has a fantastic primer.
Garlic Herb Picanha with Chimichurri Butter
- Prep Time: 6 hours
- Cook Time: 15 minutes
- Total Time: 6 hours 15 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1 whole Picanha or steaks already cut to your liking
- 1/4 cup Spiceology X Derek Wolf Garlic Herb Blend
- 1/8–1/4 cup olive oil
- 1/2 cup butter
- 3 tbsp chimichurri (homemade or store bought)
Instructions
- Mix together the Garlic Herb seasoning and olive oil to make a wet marinade. Coat your steaks evenly and place in a ziplock style bag or vacuum seal bag with an Anova sous vide and let marinate for at least 6 hours.
- Turn your grill on to medium-high heat.
- Remove steaks from bag and place over direct heat.
- While your steaks are grilling mix together your softened butter and chimichurri to make your chimichurri butter.
- Grill your steaks to your liking and let them rest for 10 minutes after coming off the grill.
- Slice your steak and top with your chimichurri butter and enjoy with friends!
