Churrasco Style Picanha Steak

In Brazil, churrasco is the term for a barbecue or a braai whereby meat is cooked on large skewers over flames. This beef picanha is rubbed with raw garlic before being grilled and is then topped with a traditional chimichurri sauce.

Churrasco Style Picanha Steak 

Recipe

Preparation: 10 minutes

Cooking: 15 minutes

Ready in: 25 minutes 

Variations: None.

Servings: 6

Tip:  Add as little or as much chilli to the chimichurri as you like to suit your flavour preference.

INGREDIENTS 

1 x 1.5kg picanha steak

1 head of garlic, halved

Salt and freshly ground black pepper

Chimichurri:

1/2 cup olive oil

2 Tbsp red wine vinegar

1/2 cup flat-leaf parsley, roughly chopped

3 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

3/4 tsp dried origanum

Salt and pepper to taste

METHOD

1. To make the chimichurri mix all the ingredients together in a bowl and adjust the seasoning to taste. The roughly chopped parsley adds a lovely texture.

2. Slice the picanha horizontally across the steak into 5cm wide strips.

3. Rub each piece of meat well with the halved head of garlic and generously season with salt and freshly ground black pepper.

4. Fold the picanha strips in half with the fat side on the outside and thread onto large skewers.

5. Grill the skewers on the hottest part of the fire until the fat starts to render and caramelise. 

6. Move the meat over to moderately hot coals and turn to cook on all sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 5 to 7 minutes on each side for medium-rare which is recommended. 

7. Leave the meat to rest for half its cooking time.

8. Slice the picanha steak straight off the skewers and spoon over the chimichurri. Serve with hot corn tortillas or alongside creamy polenta and a salad.

Recipe development by Bianca Delides for Karan Beef.

Photographed by Hendrik Steytler.