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Home Picanha met chimichurri en geroosterde knoflook

Meat Main course Brazilian Weekend cooking Impressive

Picanha is the ultimate celebratory dish in Brazil, and for good reason. The meat has a thick fat cap that melts while cooking and flavors the meat from within. For this recipe you need a large, well-conducting frying pan without a non-stick coating because that's the only way to get that deep, dark crust that makes the meat so irresistible.

You can make the chimichurri in a few minutes and it adds exactly the brightness this rich meat needs. Put everything on the table and enjoy.

x_ckl_recipe_markerPicanha with chimichurri and roasted garlic Picanha is every meat lover's secret: a tender cut of beef with a juicy fat cap that you sear in a hot pan to perfection. Serve with a bright chimichurri and you have a meal you'll never forget. How to make picanha with chimichurri and roasted garlic? Main course Brazilian 4 people 15 min 20 min 10 min 55 min

Take the picanha out of the fridge at least 30 minutes before cooking. Pat the meat dry with paper towels and score the fat cap every few centimetres without cutting into the meat itself. This prevents the meat from curling up.
Make the chimichurri: mix finely chopped flat-leaf parsley, oregano, 3 garlic cloves (finely chopped), red wine vinegar, olive oil, chili flakes, salt and pepper in a bowl. Stir well and set aside to let the flavors meld.
Preheat the oven to 180°C (conventional/top-and-bottom heat).
Heat the frying pan over high heat without adding extra fat. Rub the meat with coarse sea salt and freshly ground black pepper. Place the picanha fat-side down in the hot pan and cook 3 to 4 minutes until the fat is golden brown and crispy.
Turn the meat over and sear the other sides briefly as well, about 1 to 2 minutes per side, so a nice crust forms all around.
Put the pan (if ovenproof) or transfer the meat to a roasting dish and place it in the oven. Roast the whole garlic bulbs alongside. Bake 15 to 20 minutes for medium-rare, or until an internal temperature of 54 to 57°C is reached.
Remove the meat from the oven and let it rest under aluminium foil for at least 10 minutes. Then slice thinly against the grain.
Serve the picanha slices with plenty of chimichurri on top, the roasted garlic on the side and, if you like, some coarse sea salt. Putting bread on the table for the chimichurri isn't a bad idea.

Meat Main course Brazilian Weekend cooking Impressive 1 kg picanha (with fat cap) Coarse sea salt Freshly ground black pepper 2 whole garlic bulbs For the chimichurri: 1 large bunch flat-leaf parsley, finely chopped 1 tsp dried oregano 3 garlic cloves, finely chopped 3 tbsp red wine vinegar 6 tbsp extra virgin olive oil 0.5 tsp chili flakes Salt and pepper to taste Large frying pan (ovenproof) Oven Meat thermometer Cutting board Sharp knife Mixing bowl Aluminum foil Paper towels Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Knife meat-knife Chopping Board chopping-board dinner plates dinner-plates Beka Frying pan Maestro Ø 32 cm stainless steel with helper handle – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Steak with herb butter and roasted garlic foodies-biefstuk-met-kruidenboter-en-geroosterde-knoflook Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter

Recipe

Picanha with chimichurri and roasted garlic

Picanha is every meat lover's secret: a tender cut of beef with a juicy fat cap that you sear in a hot pan to perfection. Serve with a bright chimichurri and you have a meal you'll never forget.

Course	Main course
Kitchen	Brazilian
Servings	4 people

Preparation time

Preparation time	15 min
Time in oven	20 min
Stiffen up min.	10 min
Total	55 min

Equipment

Large frying pan (ovenproof)
Oven
Meat thermometer
Cutting board
Sharp knife
Mixing bowl
Aluminum foil
Paper towels

Ingredients

1 kg picanha (with fat cap)
Coarse sea salt
Freshly ground black pepper
2 whole garlic bulbs
For the chimichurri:
1 large bunch flat-leaf parsley, finely chopped
1 tsp dried oregano
3 garlic cloves, finely chopped
3 tbsp red wine vinegar
6 tbsp extra virgin olive oil
0.5 tsp chili flakes
Salt and pepper to taste

How to make picanha with chimichurri and roasted garlic?

Take the picanha out of the fridge at least 30 minutes before cooking. Pat the meat dry with paper towels and score the fat cap every few centimetres without cutting into the meat itself. This prevents the meat from curling up.
Make the chimichurri: mix finely chopped flat-leaf parsley, oregano, 3 garlic cloves (finely chopped), red wine vinegar, olive oil, chili flakes, salt and pepper in a bowl. Stir well and set aside to let the flavors meld.
Preheat the oven to 180°C (conventional/top-and-bottom heat).
Heat the frying pan over high heat without adding extra fat. Rub the meat with coarse sea salt and freshly ground black pepper. Place the picanha fat-side down in the hot pan and cook 3 to 4 minutes until the fat is golden brown and crispy.
Turn the meat over and sear the other sides briefly as well, about 1 to 2 minutes per side, so a nice crust forms all around.
Put the pan (if ovenproof) or transfer the meat to a roasting dish and place it in the oven. Roast the whole garlic bulbs alongside. Bake 15 to 20 minutes for medium-rare, or until an internal temperature of 54 to 57°C is reached.
Remove the meat from the oven and let it rest under aluminium foil for at least 10 minutes. Then slice thinly against the grain.
Serve the picanha slices with plenty of chimichurri on top, the roasted garlic on the side and, if you like, some coarse sea salt. Putting bread on the table for the chimichurri isn't a bad idea.

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The key to a perfect picanha is heat and rest. A properly hot pan gives you that beautiful crust, and the oven then does its work gently. Use a meat thermometer if you're unsure about doneness. That way you'll always get the best result.

A large, sturdy stainless-steel frying pan is indispensable for dishes like this. It conducts heat evenly and will last for years. Quality you can taste in every meal.