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Reverse Seared Picanha with Rocket Chimichurri

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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course, Sauces and Dressings

Equipment

  • metal grilling skewers

Ingredients
  

Reverse Seared Picanha

  • 1 each SRF American Wagyu Picanha
  • 2 tsp flaky sea salt
  • 1/2 tsp ground pepper

Rocket Chimichurri

  • 1 cup rocket arugula, chopped fine
  • 1 cup Italian parsley chopped fine
  • 1 Tbsp shallot sliced thin
  • 1 each garlic glove sliced thin
  • 1 each lemon zest and juice
  • 2 Tbsp white wine vinegar
  • 1/3 cup olive oil
  • 1/2-1 tsp fermented Calabrian chili peppers as desired
  • 1 tsp honey
  • 1 pinch of salt
  • 1 pinch of pepper

Instructions
 

Reverse Seared Picanha

  • Preheat your grill or smoker to 225F.
  • Trim any excess silver skin on the meat side of the picanha, leaving the fat cap untouched.
  • Cut into steaks 1 1/2" thick, and season with salt and pepper as desired.
  • Curl up the steaks into a C shape with the fat cap facing out, and carefully place on metal skewers.
  • Smoke at 225F until the internal temperature of the beef is around 110F.
  • Remove the skewers from the grill while you increase the temperature for searing.
  • Raise the heat to 425F or high heat and sear until the beef reaches desired internal temperature.
  • 128F is my target for a fantastic medium rare, and nicely rendered fat cap, the beef will continue to cook and rise a few degrees as it rests.
  • Let the beef rest for 5-10 minutes before slicing.

Rocket Chimichurri

  • Mix all ingredients together in a bowl or jar and refrigerate until ready to use.
Keyword beef, recipe, sauce