It is 50 degrees and sunny in New England. What a great day to grill and enjoy the spring air! More importantly, it is date night which has become a special night in our house and we always try to make something a little more involved to celebrate. Being home quarantining this last year has been an interesting journey but it also has made us better chiefs. Tonight we are making Smoked Picanha with Chimichurri which couples an old favorite with a new smoked meat.
A small digression but finding the Picanha was surprisingly difficult today. We went to our favorite butcher shop and they were completely sold out. We called a few other butcher shops near us but the only place that still had it was Whole Foods. I never thought that Picanha was so popular, especially over Easter Weekend (I would’ve assumed lamb and ham would be the first to disappear). Anyway I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- 1 shallot, finely chopped
- 1 Fresno chile or jalapeño, finely chopped
- 3–4 garlic cloves, thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp. kosher salt, plus more
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 Tbsp. finely chopped oregano
- ¾ cup extra-virgin olive oil
- 1 whole picanha roast 3-4lbs
- About 2 Tablespoons Killer Hogs TX Rub
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 30 minutes.
Turn the Treager or grill to 275°F
Remove picanha roast from packaging and trim away sinew or silver skin from the meat side.
Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.
Season the picanha with TX Rub on all sides.
Place it on the grill fat side up and insert a probe thermometer into the thickest portion to monitor internal temp.
Remove from the grill once the internal temperature reaches 110-115°F 7. Rest the picanha loosely covered in foil while you crank the heat up to 500. Return steak to the grill or smoker and cook for another 5-10 minutes, until the internal temp registers 120-125. This last step should create a seared crust on the outside of the meat.
Meanwhile, take the medium bowl with chimichuri. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
Take the Picania and slice against the grain. Serve the dish with Picania, a vegetable of your choice, and starch of your choice.