Rotisserie Picanha Steak
By Danny Dobrzenski, Cookingintheyard.com
Ingredients
Roast Ingredients:
- 1 3-5 lb. picanha roast
- Kosher salt
- Coarse black pepper
Chimichurri Ingredients:
- 1 C fresh chopped cilantro leaves loosely packed
- 1 C fresh chopped parsley leaves loosely packed
- 1/3 C olive oil
- 3 Tbsp red wine vinegar
- 3 cloves garlic minced
- 1/2 tsp crushed red pepper flakes adjust for your heat preference
- Salt and pepper to taste
Instructions
Picanha:
- Remove picanha roast from packaging and pat dry with a paper towel.
- Place roast meat side up on your cutting board and carefully trim off any loose fat and silverskin.
- Slice the meat with the grain to create 3–4 individual steaks.
- Season each steak liberally with salt and pepper and let sit for 15–20 minutes.
- Skewer the steaks one by one with your rotisserie spit. If your spit rod is too thick to go in on its own, use a sharp knife to pierce an opening in the meat for it to slide into. Once all pieces of meat are on, secure the rod to your rotisserie.
- Insert an RFX™ MEAT wireless probe into the smallest steak, making sure to reach the minimum immersion line, and cook on the rotisserie. Set the high-temp alarm on your app to 130°F.
- Ideally you want to cook at about 250–300°F. (This can be done by adjusting the fire or heat level of your grill.)
- Cook until your RFX alarm sounds in your app. Rest the meat and serve!
Chimichurri:
- Wash and thoroughly dry the cilantro and parsley. Remove leaves from the stems and chop finely.
- In a mixing bowl, combine all ingredients together. Taste and adjust quantities to suit your flavor preference.
- If not serving right away cover, and place in fridge. (Chimichurri can be made a few days ahead of serving.)
- Serve alongside the picanha as a dipping sauce.
Tried this recipe?Let us know how it was!