Grilled picanha with chimichurri sauce

Serves 4 persons

Preparation time :  10 minutes

INGREDIENTS FOR CHIMICHURRI SAUCE

- 4 tbsp minced fresh flat leaf parsley 

- 1/2 tsp dried oregano

- 1/4 tsp chili flakes

- 1/2 tsp salt

- 4 tbsp extra virgin olive oil 

- 1 tbsp red vinegar 

- 1 garlic clove minced

INGREDIENTS FOR PICANHA

- 1kg picanha / rump cap Argentinian beef

- 1 & 1/2 tbsp Maldon salt

- freshly ground black pepper

METHOD FOR CHIMICHURRI SAUCE

1- Combine the ingredients for the chimichurri in a small bowl.

2- Stir to mix.

3- You may wish to taste it and adjust it to your liking.

METHOD FOR COOKING PICANHA

1- If the steak has been refrigerated, bring it out 1 hour before cooking.

2- Lay the rump flat on a cutting board. Using a small shark knife, cut the fat layer without cutting the meat, in a cross-hatch pattern.

3- Massage 1 tbsp salt into the crevices of the cross-hatched fat layer of the steak. Season with freshly ground pepper.

4- If you want to skewer the steak, cut the steak lengthwise, into equal pieces.

5- Roll each steak piece like a jelly-roll and using a metal skewer, secure the steak so it holds together rolled up.

5- Sprinkle the remaining salt over the meat side of the steak.

6- Lay the skewers on the pre-heated grill, turn off the heat except the burner furthest away from the meat.

7- You will cook the steaks with a grill cover closed, for 20 to 25 minutes, turning them them every 5 to 7 minutes to ensure even cooking for a medium rare experience.

Secret tip - Don't miss resting the meat for 5 minutes before serving. This step provides time for the meat to cool slightly and for the muscles fibers to relax resulting in a tender, juicy, flavorful dish.