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Picanha with chimichurri
2021-03-10
https://www.metro.ca/userfiles/image/recipes/picanha-chimichurri-11527.jpg
PT10M
PT45M
PT1H10M
Create incisions of about 2 mm deep all over the fatty side of the sirloin without piercing the flesh.Cut the sirloin into 1-inch slices against the grain of the meat.Coat the slices in the rub.Skewer the meat onto your spit.In a dish, melt the duck fat for 15 seconds in the microwave and add 3 tablespoons of seasoning.In a BBQ safe dish, combine the baby potatoes, melted duck fat, 2 tablespoons of concentrated beef bouillon, ½ cup of water, and ½ the red onion.Turn on your BBQ/smoker and preheat to 350°F.Place the spit on the BBQ. Place the dish with the potatoes under the Picanha steak.Cook for 45 minutes or until the internal temperature of the meat reaches 140°F.While the meat cooks, pulse all the ingredients for the chimichurri in a food processor and set aside.When the meat is done, let rest for about 15 minutes before serving. Remove the vegetables from the BBQ. Grill the cherry tomatoes until they are charred.Serve the meat with the chimichurri and vegetables.Source: Maître Fumeur
4
Metro
4
9
5
2
2.2 lb (1 kg) top sirloin beef
1/3 lb (150 g) cherry tomatoes on the vine
1 1/2 lb (650 g) baby potatoes
1/2 red onion roughly chopped
3 tablespoons (45 ml) vegetable seasoning
2 tablespoons (30 ml) melted duck fat
2 tablespoons (30 ml) concentrated beef broth
1/2 cup (125 ml) water
chimichurri sauce
1/4 red onion
3/4 cup (180 ml) flat leaf parsley
2 tablespoons (30 ml) fresh mint, finely chopped
2 garlic cloves
1/4 cup (60 ml) olive oil
juice of 1/2 lemon
2 tablespoons (30 ml) white wine vinegar
1/2 jalapeño pepper, seeds removed
Rub:
3 tablespoons (45 ml) coarse kosher salt
1 tablespoon (15 ml) freshly ground pepper
1 tablespoon (15 ml) paprika
1 tablespoon (15 ml) garlic powder
1 tablespoon (15 ml) onion powder
Picanha with chimichurri
4
Main course
0:10
Preparation
0:45
COOKING
1:10
TOTAL TIME
Ingredients
-
2.2 lb
(1 kg)top sirloin beef
-
1/3 lb
(150 g)cherry tomatoes on the vine
-
1 1/2 lb
(650 g)baby potatoes
-
1/2
red onion roughly chopped
-
3 tablespoons
(45 ml)vegetable seasoning
-
2 tablespoons
(30 ml)melted duck fat
-
2 tablespoons
(30 ml)concentrated beef broth
-
1/2 cup
(125 ml)water
-
chimichurri sauce
-
1/4
red onion
-
3/4 cup
(180 ml)flat leaf parsley
-
2 tablespoons
(30 ml)fresh mint, finely chopped
-
2
garlic cloves
-
1/4 cup
(60 ml)olive oil
-
juice of 1/2 lemon
-
2 tablespoons
(30 ml)white wine vinegar
-
1/2
jalapeño pepper, seeds removed
-
Rub:
-
3 tablespoons
(45 ml)coarse kosher salt
-
1 tablespoon
(15 ml)freshly ground pepper
-
1 tablespoon
(15 ml)paprika
-
1 tablespoon
(15 ml)garlic powder
-
1 tablespoon
(15 ml)onion powder
Preparation
Create incisions of about 2 mm deep all over the fatty side of the sirloin without piercing the flesh.
Cut the sirloin into 1-inch slices against the grain of the meat.
Coat the slices in the rub.
Skewer the meat onto your spit.
In a dish, melt the duck fat for 15 seconds in the microwave and add 3 tablespoons of seasoning.
In a BBQ safe dish, combine the baby potatoes, melted duck fat, 2 tablespoons of concentrated beef bouillon, ½ cup of water, and ½ the red onion.
Turn on your BBQ/smoker and preheat to 350°F.
Place the spit on the BBQ. Place the dish with the potatoes under the Picanha steak.
Cook for 45 minutes or until the internal temperature of the meat reaches 140°F.
While the meat cooks, pulse all the ingredients for the chimichurri in a food processor and set aside.
When the meat is done, let rest for about 15 minutes before serving. Remove the vegetables from the BBQ. Grill the cherry tomatoes until they are charred.
Serve the meat with the chimichurri and vegetables.
Source: Maître Fumeur
Source :
Metro
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