• Ingredients
     
    • Donald Russell Picanha Steaks2 heaped tbsp chopped parsley
    • 2 tbsp chopped oregano leaves
    • 4 large garlic cloves, crushed
    • 3 tbsp red wine vinegar
    • 2 tsp finely diced red pepper
    • 2 tsp finely chopped red onion
    • sea salt and freshly ground pepper
    • extra-virgin olive oil to combine
  • Method
     
    1. Add the parsley, oregano, garlic, vinegar and diced red pepper and onion to a bowl and mix until well combined.
    2. Add the olive oil and mix again to combine.
    3. Season to taste with salt and pepper.
    4. Let stand for at least 20 minutes before serving.
    5. While this is resting, sear your Picanha Steaks over hot coals. Look for a nice caramelisation on the outside and a juicy medium-rare inside.
    6. Allow the steaks to rest before serving with plenty of your fresh chimichurri.

    Chef's Tip

    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!

     

    Eddie McDonald

    Donald Russell Chef