Reverse Seared Picanha With Chimichurri

Name: Reverse Seared Picanha With Chimichurri
Cook time: 40 min
Total time: 40 min
Cuisine: Beef & Lamb
Ingredients: 3-4 lb. picanha; Big Green Egg Classic Steakhouse Seasoning; Salt to taste; 1½ cup of fresh chopped parsley; ½ cup fresh chopped cilantro; ⅛ cup fresh chopped oregano; 1 shallot, minced; 3 cloves garlic, minced; 3 tbsp red wine vinegar; 2 tbsp fresh lemon juice; ¾ cup olive oil; Salt and pepper to taste; ConvEGGtor

Cuisine

Beef & Lamb

Cook Time

40 minutes

Delight in the rich flavors of picanha, a tender Brazilian beef cut, perfectly seared on the Big Green Egg. Paired with a fresh, zesty chimichurri sauce, this simple yet bold recipe is perfect for any occasion. Let’s fire up the grill!

Image of Reverse Seared Picanha With Chimichurri

Ingredients

3-4 lb. picanha
Big Green Egg Classic Steakhouse Seasoning
Salt to taste

Chimichurri Ingredients

1½ cup of fresh chopped parsley
½ cup fresh chopped cilantro
⅛ cup fresh chopped oregano
1 shallot, minced
3 cloves garlic, minced
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
¾ cup olive oil
Salt and pepper to taste

Equipment

ConvEGGtor

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Directions

Set your EGG up for indirect cooking with the convEGGtor at 325°F/163°C
Using a sharp knife, cut the fat layer in a cross-hatch pattern without cutting the meat. Season with salt and Big Green Egg Classic Steakhouse Seasoning. Place the picanha on the cooking grid and cook for about 40 minutes, or until the internal temperature reaches 115°F. Remove from the EGG and let rest for about 10 minutes.
Remove the convEGGtor and set your EGG for direct cooking at 500°F/260°C.
Place the picanha back on the grid and sear for one minute on each side. Remove from the EGG once the internal temperature reaches 125°F. Serve with the sauce on the side.