Picanha + lemon chimichurri
Ren+Bos Picanha with Chimichurri
Ren+Bos Smoked Picanha
- 2-4 Ren+Bos Picanha
- Coarse salt
Place Picanha on a skewer in a C shape with the fat cap on the outside. Season generously with coarse salt and pepper as desired.
Preheat your grill or smoker to 275F and smoke until the internal temperature reaches 130F. Allow Picanha to rest for 10 minutes. Slice thinly and serve with chimichurri.
- 1 bunch parsley, chopped
- 3 T fresh oregano, chopped
- 2 cloves garlic, grated
- 1 lemon, juice and zest
- 1/4 cup white or red wine vinegar
- 1/4 cup good olive oil
- S&P to taste
- 1 tsp red pepper flakes, if desired
Place all ingredients in a small bowl and whisk together or use a blender and blend until combined.