Picanha Steak is the go-to choice for barbecueing in much of South America. To get the most from it, you want to cook it hot and fast to get a crisp, chargrilled outside and medium-rare on the inside. If you want it cooked more, take it off the direct heat and let it cook through slowly before giving it plenty of time to rest.
It has a big, bold flavour that pairs brilliantly with the punchiness of chimichurri.
If you like a touch of heat, add some finely chopped chilli to the mix. How much is up to you!
Donald Russell Chef