Makes: 6 servings
Preparation: 20 min
Cooking: 45 min
- 5 lb - Picanha roast (top sirloin cap)
- 3 tbsp - Kosher salt or coarse sea salt
- Charred Jalapeno Chimichurri
- 3 Jalapeño peppers
- Zest and juice of 1 lemon
- 3 Garlic cloves, finely chopped
- 1 Shallot, finely chopped
- 1 tbsp - dried oregano
- 1 tsp - Kosher salt or coarse sea salt
- ½ tsp - Ground black pepper
- 2 cup - Fresh Parsley, chopped
- 1 cup - fresh cilantro, chopped
- 1 tbsp - Red wine vinegar
- ½ cup - Extra virgin olive oil
- Cut the picanha roast into 1 ½“ thick steaks. Fold steaks into a “C” shape and thread onto flat metal skewers. Season both sides with salt.
- Refrigerate uncovered for a minimum of 6 hours, up to 24 hours, to air dry.
- Set up your charcoal grill for two-zone cooking; empty a full chimney of hot coals over one half of the bottom charcoal grate, and leave the other half without coals. Don’t insert the grill grate yet.
- Place jalapeños directly on hot coals and cook, occasionally rotating, until peppers are blackened on the outside and soft on the inside. Remove from heat and brush off any ashes using a pastry brush.
- Finely chop the ember-roasted jalapeños and transfer them to a large bowl. Mix in all other chimichurri ingredients and set aside.
- Inert your grill grate and place the picanha steak skewers in the indirect heat zone. Close the lid and cook until the internal temperature of the meat reaches 110°F, rotating skewers every 8 to 10 minutes.
- Move skewers to direct heat and grill for 1 to 2 minutes per side, or until the desired doneness – 125°F for rare, 130°F for medium-rare 140°F for medium, 150°F for medium well and 160°F for well done.
- Remove steaks from heat and let rest at room temperature for 8 minutes.
- Cut meat against the grain into thin ⅛” to ¼” thick slices. Top with charred jalapeno chimichurri and serve.