This is all about the sauce! Beef with Chimichurri is a basic cooked steak topped with an amazingly fresh blend of herbs accentuated with a lime juice kick.
Pincanha with Chimichurri
Pincanha with Chimichurri
The pincanha style of meat originates in brazil, but this version has a few unique twists on it before being served with a chimichurri sauce.
Pincanha is sold around the world under different names such as rump cap in Australia and the United Kingdom, as well as Sirloin cap in the United States of America.
The injection in this recipe uses vegemite with is a more natural source of umami that MSG which is a common ingredient n injections. If this is something that you can’t easily access then substitute for more beef stock cubes or powder.
1 cup recently boiled water
1 teaspoon vegemite
1 beef stock cube
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1.5 kg (3 pound) picanha (also known as a rump cap or sirloin cap)
sea salt flakes, to taste
1/2 cup red wine vinegar
1 teaspoon sea salt flakes
4 teaspoons minced fresh garlic
3 shallots, finely chopped
1 green Jalapeno, finely chopped
1 teaspoon smoked chili powder
1/2 cup coriander (cilantro), finely chopped
1/4 cup flat leaf parsley finely chopped
4 tablespoons fresh oregano, finely chopped
3/4 cup extra virgin olive oil
In a heatproof bowl add the recently boiled water with the vegemite and beef stock. Stir until completely dissolved.
Stir in the garlic powder, onion powder, and sweet paprika. Let cool to room temperature before injecting.
Crosshatch the fat cap on the picanha with a knife about 1cm (1/4 inch).
Inject the meat with the injection piercing the meat about every 2 cm (1/2 inch) to ensure it is well distributed.
Pat the entire piece of meat dry with paper towel including any overflow injection. Then salt heavily and rub it into the meat. This step may be repeated as this cut of meat and style of cooking is traditionally very salty.
Set up the barbecue for indirect cooking or use a smoker. Pre-heat to 225 degrees F (108 degrees C).
Add the picanha to the barbecue and cook for approximately 3 hours.
Tip: The time is approximate and may change with the weight, thickness, and start temperature of the meat as a few variables. Using a thermometer to regularly check the temperate to get to your preferred doneness.
At three hours (or when the internal temperature reaches 130 degrees F (55 degrees C)) wrap the meat in foil, then in a dry towel, then add to a dry warm cooler to rest for an hour.
While the picanha is cooking, or even prior, add the vinegar, salt, garlic, shallots, Jalapeno, chili powder, coriander, parsley, oregano, and olive oil into a blender. Pulse the blender until well combined and smooth. Move to a serving dish and chill until needed. Letting rest combined helps the flavors combine.
Slice the picanha about 1cm (1/4 inch) thick, lay the slice out then drizzle with the chimichurri.