RECIPE: Picanha

Straight from the pages of New School Barbecue, ambassador and pitmaster Evan LeRoy shared his Picanha recipe with us. You're going to want to try this one.

 

PICANHA

SERVES 4 TO 6

A picanha is a steak cut from the sirloin section of the hindquarter of beef. Most popular in Brazilian barbecue, it has gained popularity stateside recently due to its inexpensive price tag as well as its fat cap, which is tender and succulent when grilled. In my opinion, this cut offers some of the best-tasting beef fat. If you like, leave the fat cap a little thicker than the recipe suggests, give it a really hot sear, and enjoy the succulent beefy flavor.

1 picanha roast, about

3 pounds (1.4 kg)

1 tablespoon kosher salt

Chimichurri (recipe follows), for serving

1. Trim the picanha fat cap to ½ inch (12 mm) thick. (It may come pre-trimmed.) Season it with the salt.

2. Prepare a smoker to cook between 225°F and 250℉ (110°C and 120°C).

3. Smoke the picanha, fat-side up, until an instant-read thermometer reaches 120℉ (50°C) internal temperature, probed in the thickest part of the meat, about 1 hour.

4. Prepare a grill to high heat.

5. Grill the meat over charcoal to sear, flipping it often and moving the roast on and off the coals as the fat renders and causes flare-ups. This should be a fast and brief process, just a minute or two to lightly char and caramelize.

6. Rest the picanha for 5 to 10 minutes before carving against the grain into ¼-inch (6 mm) slices. Serve with the chimichurri on the side for dipping.

CHIMICHURRI

MAKES 1 CUP (240 ML)

Chimichurri deserves a spot on the barbecue table. The freshness and acidity cut the heavy, smoky rendered fat of a Brisket (page 33) or a Porterhouse (page 53) just as well as any sweet and tangy barbecue sauce.

½ cup (23 g) chopped fresh flat-leaf parsley

1½ tablespoons minced garlic

2 teaspoons red pepper flakes

2 teaspoons dried oregano

2 teaspoons kosher salt

½ cup (120 ml) extra-virgin olive oil

¼ cup (60 ml) red wine vinegar

Add the parsley, garlic, red pepper flakes, oregano, salt, oil, and vinegar to a medium mixing bowl and stir to combine. When serving, stir to distribute the ingredients before spooning the sauce over meat. Serve at room temperature. Store in an airtight container in the refrigerator for up to 3 days.

It’s an unspoken truth: no grill-out is complete without music. Fire up the playlist, crank the Turtlebox, and bon appétit.