Charcoal Seared Picanha With Homemade Chimichurri Sauce

I have fine-tuned my sous vide picanha to 132° for 4 hours, finishing with a smokey charcoal sear. The combination of Kinder's Buttery Steakhouse Rub and homemade chimichurri sauce put it over the top for the win.

Author

Steve Adams

BBQ Pitmaster

Prep Time: 00:00

Recipe Time: 04:00

Temperature : 132F / 55.6C

Ingredients

• Untrimmed/unseasoned picanha
• Kinder's Buttery Steakhouse Rub
• Homemade Chimichurri Sauce

Directions

1. Seal the untrimmed/unseasoned picanha in a sous vide bag and seal
2. Sous vide at 132° for 4 hours
3. After 4 hours, preheat charcoal grill for a high sear.
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.
5. Sear fat side down to desired cripyness.
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

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