Picanha with chimichurri and nachos.
- 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
- 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
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’.
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.
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.
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.
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.
Finely chop the tomatoes for the pico de gallo. Dice the onions, mix with the rest of the ingredients and season generously to taste.
Remove the picanha from the grill, rest for 3 minutes, carve, then arrange with the nachos, chimichurri and pico de gallo. .
Hot TipYou can learn more herec about how farmers raise Pinzgauer cattle, an endangered species.
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