Picanha Churasco
Picanha Churasco
Picanha with chimichurri and nachos.
Ingredients
- 1 picanha (cut of Pinzgauer beef, approximate to top sirloin cap)
- 1 package of corn tortillas, uncooked
for the chimichurri:
- 4 garlic cloves
- a little fresh oregano
- a little fresh flat-leaved parsley
- Salt
- 3 tbsp extra virgin olive oil
- 1 lime (juice)
- 1 bunch of spring onions
for the pico de gallo:
- 2 Stk. tomatoes still on the vine
- 0,5 red onion
- a little fresh coriander
- 2 limes (zest and juice)
- 1 fresh red pepperoncino pepper
- sea salt freshly
- ground black pepper
- 2 tbsp extra virgin olive oil
- Tabasco Sriracha
Directions
1
First, preheat the grill. Rub the picanha with sea salt, cut into the fat slightly, then grill the whole cut very quickly over high heat, placing on the ‘fat cap’.
2
At the same time, prepare all of the ingredients for the chimichurri except for the oil, lime juice and spring onions by grinding them in a mortar and pestle.
3
Remove the picanha from the grill and briefly rest the meat. Then cut into steaks (against the grain), salt again and place it back on the grill.
4
Meanwhile, prepare a pot (ideally one with tall sides) with oil for frying and preheat it on the sideburner. Simply tear the tortillas into bite-sized pieces and fry them in batches, salting each batch immediately after frying.
5
Now finish the chimichurri by mixing the contents of the mortar and pestle with the chopped spring onions and olive oil, as well as the lime juice.
6
Finely chop the tomatoes for the pico de gallo. Dice the onions, mix with the rest of the ingredients and season generously to taste.
7
Remove the picanha from the grill, rest for 3 minutes, carve, then arrange with the nachos, chimichurri and pico de gallo. .
8
Enjoy!
Hot Tip
You can learn more herec about how farmers raise Pinzgauer cattle, an endangered species.
Made This Recipe?
Click the stars to rate it.
