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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
Ingredients Equipment Method

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

Equipment

  • metal grilling skewers

Method
 

Reverse Seared Picanha
  1. Preheat your grill or smoker to 225F.
  2. Trim any excess silver skin on the meat side of the picanha, leaving the fat cap untouched.
  3. Cut into steaks 1 1/2" thick, and season with salt and pepper as desired.
  4. Curl up the steaks into a C shape with the fat cap facing out, and carefully place on metal skewers.
  5. Smoke at 225F until the internal temperature of the beef is around 110F.
  6. Remove the skewers from the grill while you increase the temperature for searing.
  7. Raise the heat to 425F or high heat and sear until the beef reaches desired internal temperature.
  8. 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.
  9. Let the beef rest for 5-10 minutes before slicing.
Rocket Chimichurri
  1. Mix all ingredients together in a bowl or jar and refrigerate until ready to use.