Beef Picanha With Chimichurri
INGREDIENTS:
Picanha:
1 whole Beef, Top Sirloin Cap/Coulotte
2 tablespoons Dijon mustard
1 Stick unsalted butter
Salt and pepper to taste
Chimichurri:
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
6 large cloves of garlic
6 limes, freshly squeezed
2 tablespoons dried Mexican oregano
1 tablespoon red pepper chili flakes
1-ounce red wine vinegar
2 ounces olive oil
Salt and fresh cracked black pepper to taste
1/2 Cup fresh lemon juice
Picanha:
Prepare beef by cutting whole beef Coulotte into 1.5 to 2-inch thick strips. Coat each strip generously with Dijon mustard which will act as a binder for the seasoning.
Season strips with salt first to control just how much is getting placed on each slice. Then season generously with course ground black pepper to allow for a great crust and mouth feel when eating.
Skewer beef strips on large skewers, always keeping the tip of skewer pointed down and away from you.
Prepare grill for two-zone cooking with one hotter side for searing and one cooler side for indirect heat cooking. Place skewered beef strips, fat side down on the searing portion of the grill. This allows the fat on the outside of strips to start rendering.
Quickly sear the exterior and then move skewers to the indirect heat side of the grill. Use melted unsalted butter to baste the beef on the skewers while grilling. Repeat this process and rotate the skewers until beef reaches desired doneness level or 145°F as measured by a meat thermometer.
Remove skewers from the grill and allow beef to rest for 5-10 minutes. Slice, drizzle with chimichurri (recipe below) and serve.
Chimichurri:
Finely mince cilantro and parsley in a 1:1 ratio. Using a micro planer, plane 6 large cloves of garlic and add to herb mixture in a medium sized glass bowl.
Add the fresh lime juice, Lemon juice Mexican oregano, red pepper flakes, olive oil, red wine vinegar and salt and pepper to taste.
Mix all ingredients, cover and set aside until ready to serve. Do not refrigerate.
