Grilled Whole Picanha with Easy Chimichurri

DESCRIPTION

Picanha with Chimichurri is a bold, steakhouse-worthy dish that celebrates the perfect pairing of smoky grilled beef and vibrant fresh herbs. A whole picanha is generously seasoned with Spicelopedia® Texas Brisket with Guajillo Chili seasoning, then grilled to develop a flavorful crust while remaining tender and juicy inside. Served with a classic chimichurri made from fresh parsley, oregano, garlic, red wine vinegar, and olive oil, every bite delivers a delicious balance of smoky, savory richness and bright, herbaceous freshness. This Argentine-inspired recipe is perfect for backyard grilling, special occasions, or anyone who loves an unforgettable steak dinner.

INGREDIENTS

Servings: 6

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

1. Preheat a Blackstone griddle or grill with one side set for direct high heat and the other side set for indirect (cooler) heat.
2. Rub the picanha on both sides, including the fat cap, with ¼ cup of Spicelopedia® Texas Brisket Seasoning.
3. Sear the meat on both sides for about 5 minutes per side over high heat.
4. Transfer picanha to the cooler side of the grill, fat cap side up. Reduce heat on the hot side to medium and continue cooking.
5. Grill until internal temperature reaches 145–150°F, turning once or twice during cooking as needed.
6. Remove from heat, tent with foil, and rest for 20 minutes.
7. While resting, combine remaining ingredients (including remaining seasoning) in a food processor, reserving the olive oil.
8. Pulse until a paste forms, then slowly drizzle in olive oil while pulsing until fully emulsified.
9. Remove feed tube cap and continue drizzling oil as needed until chimichurri is smooth.
10. To serve, remove and discard fat cap, then slice meat thinly against the grain and serve with chimichurri on the side.