Grilled Whole Picanha with Easy Chimichurri
| Whole picanha |
3.5 lbs. |
| Spicelopedia™ Texas Brisket Seasoning (divided) |
¼ cup + 2½ Tbsp. |
| Italian parsley |
2 bunches |
| Oregano (stemmed) |
2 sprigs |
| Garlic cloves |
3 |
| Red wine vinegar |
2 Tbsp. |
| Lemon juice |
1 Tbsp. |
| Olive oil |
½ cup |
STEPS
- Preheat a Blackstone griddle or grill with one side set for direct high heat and the other side set for indirect (cooler) heat.
- Rub the picanha on both sides, including the fat cap, with ¼ cup of Spicelopedia™ Texas Brisket Seasoning.
- Sear the meat on both sides for about 5 minutes per side over high heat.
- Transfer picanha to the cooler side of the grill, fat cap side up. Reduce heat on the hot side to medium and continue cooking.
- Grill until internal temperature reaches 145–150°F, turning once or twice during cooking as needed.
- Remove from heat, tent with foil, and rest for 20 minutes.
- While resting, combine remaining ingredients (including remaining seasoning) in a food processor, reserving the olive oil.
- Pulse until a paste forms, then slowly drizzle in olive oil while pulsing until fully emulsified.
- Remove feed tube cap and continue drizzling oil as needed until chimichurri is smooth.
- To serve, remove and discard fat cap, then slice meat thinly against the grain and serve with chimichurri on the side.
