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Makes: 6 servings
Preparation: 20 min
Cooking: 45 min
Ingredients
Picanha Steak:
- 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
Directions:
- Cut the picanha roast into 1 ½“ thick steaks.
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