- Recipe by:Β Derek WolfΒ |Β @overthefirecooking
- Difficulty level:Β Moderate
Times:
Prep – 30 minutes
Cook – 1 hour
Rest – 10 minutes
Ingredients: Steak
- 1 whole picanha, sliced into steaks
- 2-3Β tablespoons Spiceology Derek Wolf Gaucho Steakhouse Rub
- 2 tablespoons olive oil
Chimichurri
- 1/2 cup parsley, chopped
- 5-6 grilled garlic, minced
- 1 serrano pepper, finely chopped
- 1/4 cup red wine vinegar
- 1Β teaspoonΒ sea salt
- 1 tsp freshΒ pepper, ground
- 1/4 cup olive oil
Instructions:
- Season the picanha steaks withΒ Gaucho Steakhouse RubΒ 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, 300F. Add your picanha skewer onto grill and let cook for about 1 hour or until the internal temperature of the steak is 120F.
- 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!