Grilled Picanha with Chimichurri Sauce
Picanha (rump cap) reverse seared over Heat Beads® briquettes and served with a fresh parsley, coriander and garlic chimichurri.
Ingredients
For the Picanha
- Picanha (rump cap): 1 piece (serves 4)
- BBQ rub: 3 tablespoons
For the Chimichurri Sauce
- Fresh parsley: 1 cup, finely chopped
- Fresh coriander: 1/2 cup, finely chopped
- Red wine vinegar: 1/4 cup
- Garlic: 3 cloves, minced
- Red pepper flakes: 1/2 teaspoon
- Olive oil: 1/2 cup
- Sea salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Method
Fire up the BBQ: Start by preheating your grill using Heat Beads Red Bag briquettes for indirect cooking. We're setting up for a reverse sear, low and slow.
Season the Picanha: Rub the picanha (rump cap) generously with your favorite BBQ rub. Let it rest while you prepare the chimichurri sauce.
Chimichurri Time: In a bowl, mix together fresh parsley, coriander, red wine vinegar, garlic, red pepper flakes, olive oil, sea salt, and black pepper. Stir it well and set aside for later.
Indirect Cooking: Place the picanha on the BBQ over indirect heat, using the Heat Beads Red Bag briquettes. Let it cook for about 40-60 minutes, until the internal temperature of the meat reaches 110°F to 115°F.
Get Ready for the Sear: While the picanha is cooking, preheat some lump charcoal for the searing. Once the lump charcoal is hot, move the picanha directly over the coals. Sear for 1-2 minutes on each side, flipping every minute until the meat reaches an internal temperature of 130°F to 135°F for medium-rare.
Rest & Serve: Remove the picanha from the grill and let it rest for 10 minutes. Slice thinly against the grain and serve with a generous drizzle of chimichurri sauce.
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