Charcoal Seared Picanha With Homemade Chimichurri Sauce

Ingredients for 0

• Untrimmed/unseasoned picanha

• Kinder's Buttery Steakhouse Rub

• Homemade Chimichurri Sauce

Directions

• Step 1

  Seal the untrimmed/unseasoned picanha in a sous vide bag and seal

• 

  Step 2

  Sous vide at 132° for 4 hours

• 

  Step 3

  After 4 hours, preheat charcoal grill for a high sear.

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  Step 4

  Remove the cooked picanha and pat dry with paper towels. Reserve the beef juice for a future stock or gravy. Cut shallow crosshatches into the picanha fat. Sprinkle Kinder's Buttery Steakhouse Rub over the entire picanha roast.

• 

  Step 5

  Sear fat side down to desired cripyness.

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  Step 6

  Serve with chimichurri sauce. Chimichurri Sauce Make ahead  1 cup cilantro leaves 1 cup parsley leaves Half jalapeno seeded 2 garlic cloves ½ cup red or white wine vinegar ½ cup extra virgin olive oil 1 tsp. Kosher salt or to taste Place all of the chimichurri ingredients into a processor and pulse into a smooth sauce. I like to make ahead to let the flavors meld and serve at room temperature. Store excess in the fridge.

• Finishing Steps

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  Step 0

  I also like to sprinkle a little Kinder's Buttery Steakhouse Rub on the side for dipping.

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