100% Grass-fed Beef Picanha with Chimichurri
This beautifully marbled 100% grass-fed beef picanha is cooked until perfectly caramelised, delivering rich flavour and melt-in-the-mouth tenderness. Finished with a fresh chimichurri, it’s a simple yet impressive dish made for relaxed sharing with family and friends.
Ingredients
SERVES 4-6
BEEF
1kg Edenmoor grass-fed beef picanha
Sea salt
Freshly cracked black pepper
CHIMICHURRI
1 small bunch parsley, finely chopped
2 tbsp red wine vinegar
2 cloves garlic, finely grated or crushed
1 tbsp dried oregano
200ml olive oil
Method
1. Prepare the beef: Remove the picanha from the fridge 45–60 minutes before cooking to allow it to come to room temperature. Pat dry with kitchen paper. Score the fat cap lightly in a criss-cross pattern, taking care not to cut into the meat. Season generously all over with sea salt and black pepper.
2. Make the chimichurri: In a bowl, combine parsley, vinegar, garlic and dried oregano. Slowly stir in the olive oil until fully combined. Season to taste with salt and black pepper if desired. Leave to sit for at least 15 minutes before serving to allow the flavours to develop.
3. Cook the picanha: Cook over medium-high heat. Place the picanha fat-side down first and cook for 6–8 minutes until the fat renders and caramelises. Turn and continue cooking for another 12–18 minutes, turning occasionally, until the internal temperature reaches: 50–52°C for rare, 54–56°C for medium-rare or 58–60°C for medium.
4. Rest the meat: Transfer the picanha to a board and rest for 10–15 minutes. Slice into thick slices. Spoon over any of the juices that have left the meat on resting for extra flavour.
5. Serve: Arrange on a platter and spoon over the chimichurri just before serving. We’d always recommend leaving a little extra on the side to. Excellent served with fire-roasted potatoes, grilled vegetables, dressed watercress or rocket salad or crusty bread.
6. Chef’s tip: Always slice picanha against the grain for maximum tenderness. If unsure, rotate the meat as you carve, the grain direction changes slightly across the cut.
More Recipes Ideas
Method
1. Prepare the beef: Remove the picanha from the fridge 45–60 minutes before cooking to allow it to come to room temperature. Pat dry with kitchen paper. Score the fat cap lightly in a criss-cross pattern, taking care not to cut into the meat. Season generously all over with sea salt and black pepper.
2. Make the chimichurri: In a bowl, combine parsley, vinegar, garlic and dried oregano. Slowly stir in the olive oil until fully combined. Season to taste with salt and black pepper if desired. Leave to sit for at least 15 minutes before serving to allow the flavours to develop.
3. Cook the picanha: Cook over medium-high heat. Place the picanha fat-side down first and cook for 6–8 minutes until the fat renders and caramelises. Turn and continue cooking for another 12–18 minutes, turning occasionally, until the internal temperature reaches: 50–52°C for rare, 54–56°C for medium-rare or 58–60°C for medium.
4. Rest the meat: Transfer the picanha to a board and rest for 10–15 minutes. Slice into thick slices. Spoon over any of the juices that have left the meat on resting for extra flavour.
5. Serve: Arrange on a platter and spoon over the chimichurri just before serving. We’d always recommend leaving a little extra on the side to. Excellent served with fire-roasted potatoes, grilled vegetables, dressed watercress or rocket salad or crusty bread.
6. Chef’s tip: Always slice picanha against the grain for maximum tenderness. If unsure, rotate the meat as you carve, the grain direction changes slightly across the cut.
